Blackberry Tarts

Exchange Value: 0* Servings: 12


  • 150g Loprofin Mix
  • 80g butter, chilled
  • 50g caster sugar, plus extra for sprinkling
  • 50-100ml Sno-Pro
  • 6 tsp blackberry jam


  1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  2. Place the Loprofin Mix in a large bowl. Cut the butter into small pieces and rub into the mix until the texture resembles fine breadcrumbs.
  3. Gradually stir in 2–3 tbsp Sno-Pro, sufficient to bind the crumbs and give a manageable dough. Chill the dough in the freezer for 5 minutes.
  4. Transfer the dough to a surface dusted with Loprofin Mix and lightly knead for 30 seconds, until smooth.
  5. Roll out a little more than half the pastry and use to line a tartlet tray.
  6. Divide the jam between the pastry cases.
  7. Roll out the remaining dough and cut into rounds for lids. Brush the edge of the pastry cases with Sno-Pro. Place the lids over the jam, gently pressing to seal the lid to the case.
  8. Lightly brush the pastry tops with Sno-Pro, sprinkle over some caster sugar and make a small cut in the pastry lid to allow the heat to escape.
  9. Bake in the preheated oven for approximately 15 minutes until the edges are lightly browned. Allow to cool in the tray for a few minutes before removing and cooling completely on a wire rack.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.



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