Start by putting the meat in a cooking pot and completely cover with water. Cook it until it is nice and soft. Then put the cooked meat in the multi-chopper and process it into a as fine as possible mass.

Get a large mixing bowl and add the chopped meat, buckwheat flakes, potato flakes, the apple puree and the oil. Knead all the ingredients carefully together until a smooth dough has formed.

Now divide the finished dough into three equal portions. Two parts of it will be used for the bases of the tarts, while the third part will be used later for decoration. Spread the two dough portions for the bases evenly in the prepared moulds. Carefully press the dough from the inside out in each mould so that it evenly covers the bottom and the edges. Pre-bake these bases for 8-10 minutes at 350°F/180°C.

While the bases are baking, prepare the apple filling. For this, first wash the apple thoroughly, peel it and remove the core. Then cut the apple into very small, even cubes. Put the apple cubes and the water in a pot and let them simmer for about 5 minutes. Then stir the psyllium husks into the apple water mixture and stir until the mixture noticeably thickens.

After the bases are pre-baked, distribute the apple filling evenly on top. Now take the reserved third part of the dough and roll it out on a lightly floured work surface. Cut out at least six cookies with a cutter – the exact number depends on the size of your cutter. Distribute these cut out cookies decoratively on the apple filling.

Bake the tarts with their decoration for another 15 minutes at 350°F/180°C. After baking, it is important that you let the tarts cool completely before you serve them to your dog. The cooling time guarantees not only the perfect consistency, but also prevents your four-legged friend from burning his mouth.