Berry tart with vanilla sour cream (diabetics)

Ingredients

Directions

1. 1

   Knead the flour, fat, 60 g diabetic sweetener, egg, salt and 2 tablespoons of cold water into a smooth dough. Chill for 30 minutes. Press the dough into a greased tart tin (26 cm Ø), pull up one edge. Prick the base several times with a fork. Mix pudding powder and 8 tablespoons of milk. Bring the rest of the milk and other diabetic sweetener to the boil. Add mixed pudding powder and bring to the boil while stirring. Stir the sour cream into the still hot cream. Pour half of the sour cream onto the base. Spread 2/3 of the berries on top, add the rest of the cream and smooth it down. Bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) in the lower third for about 1 hour. Let it cool down on a cake rack. Decorate with the remaining berries and mint leaves

2. 2

   Time required: approx. 1 1/2 hours. , 3.5 BE

3. 3

   You can exchange these ingredients:

4. 4

   Use approx. 60 g sugar for the dough instead of the diabetic sweetness. For the pudding powder, take a normal packet and prepare it with 125 g sugar