Blackberry and peach tart (diabetics)
easy
75 mins
75 mins
Ingredients
- 240 g Flour
- 7-10 Tbsp Salt
- 120 g Butter or margarine
- 36 g Fructose
- 1 Egg Yolk
- 2 Eggs (size M)
- 1 package Pudding powder "Vanilla Flavor"
- 7-10 Tbsp grated peel and juice of 1/2 untreated lemon
- 500 g Low-fat curd
- 7-10 Tbsp liquid sweetener
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 875 g pitted peaches
- 175 g v
- 75 ml red fruit juice drink
- 7-10 Tbsp vegetable binder
- 7-10 Tbsp Parchment paper and dried peas
Directions
- 1
Knead the flour, 1 pinch of salt, fat, fructose and egg yolk into a short pastry. Cover and chill for about 30 minutes.
- 2
Beat the eggs and 1 pinch of salt until creamy. Stir in the pudding powder, lemon zest and juice. Also stir in the quark. Sweeten with sweetener
- 3
Roll out the dough into a circle (approx. 32 cm Ø) on a lightly floured work surface. Place in a greased tart tin (28 cm Ø; with removable base), press down and prick several times with a fork. Line with parchment paper and place peas on top. Pre-bake in the preheated oven (electric range: 200 ° C/ convection oven: 175 ° C/ gas: level 3) for approx. 10 minutes. Remove paper with peas. Pour in curd cream and bake tart at the same temperature for another 30-35 minutes. Let it cool down
- 4
Carefully lift out the tarte using the bottom of the mould. Cut the peaches into slices. Cut blackberries in half if necessary. Cover the tart with fruit. Bring the fruit juice drink to the boil, thicken with binding agent and drizzle over the fruit. Let the icing cool down
- 5
Preparation time approx. 1 1/4 hours
- 6
(without waiting)
- 7
YOU CAN EXCHANGE THESE INGREDIENTS:
- 8
Knead the short pastry with 40 g sugar instead of fruit sugar. For the quark cream use 1 sachet of "normal" pudding powder and 75-100 g sugar instead of the sweetener. Finally, sprinkle the fruits with approx. 5 tablespoons of warmed red currant jelly
Nutrition Facts
200 kcal
24 g
8 g
7 g
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