Blackberry and mandarin tart (diabetics)

Name: Blackberry and mandarin tart (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter; 200 g Flour; 50 g ground almonds, without skin; 80 g Diabetic sweetness; 1 pinch Salt; 500 g Schmand; 2-3 drops of vanilla baking aroma; 4 Eggs (size M); 300 g v; 7-10 Tbsp Cling film; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter
200 g Flour
50 g ground almonds, without skin
80 g Diabetic sweetness
1 pinch Salt
500 g Schmand
2-3 drops of vanilla baking aroma
4 Eggs (size M)
300 g v
7-10 Tbsp Cling film
7-10 Tbsp Grease

Directions

1
Cut butter roughly into cubes. Knead well with flour, almonds, 20 g diabetic sweetener, salt and about 4 tablespoons of water. Wrap short pastry in foil and put it in a cool place for about 30 minutes
2
Roll out the short pastry between 2 layers of cling film in round form (approx. 30 cm Ø). Place the dough in a greased tart tin (26 cm Ø), pressing the edge lightly. Chill the tart mould briefly. Stir sour cream, vanilla flavour, 60 g diabetic sweetener and eggs until smooth. Pour the sour cream mixture onto the shortcrust pastry. Spread blackberries over it. Bake the tart in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes on the bottom shelf of the oven. Take out, let cool down
3
Waiting time approx. 30 minutes / 1 1/2 BE
4
They can exchange these ingredients:
5
For the dough use 60 g sugar instead of diabetic sweetness. Prepare the custard glaze with 100 g sugar. Dust the tart with 1 tablespoon icing sugar