Ingredients250 g all-purpose flour
50 g rice oil
80 ml water
60 g cooked ham, thinly sliced
100 g kiwis
40 g raspberries
40 g Grana Padano
PreparationMix the flour with the oil, the water a little salt until the dough is smooth. Wrap in cling film and leave to rest in the fridge for 1 hour.
Roll out the dough to the thickness of 3 mm, line eight non-stick small moulds and bake blind at 170 ° C for 15 minutes.
Peel the kiwis and blend.
Fill the cooled tartelettes with shavings of Grana Padano, the mashed kiwi and dechourte with the raspberries.
Serve with ham slices on the side.