Cherry Tart (diabetic)

Ingredients

Directions

1. 1

   Knead the flour, pieces of fat, fructose, egg yolk and approx. 2 tablespoons of cold water with the dough hooks of the hand mixer. Then knead quickly with your hands to a smooth short pastry. Cover and put in a cool place for about 30 minutes. Roll out the dough into a circle (30-32 cm Ø) on a floured work surface. Line a greased tart mould (28 cm Ø) with the shortcrust pastry and prick the base several times. Put baking paper on the dough and spread peas on top for blind baking. Bake in the preheated oven (electric cooker: 200 ° C / convection oven: 175 ° C/ gas: level 3) for about 20 minutes. Remove peas and baking paper and bake for another 10 minutes. Let cool down and turn over

2. 2

   Roughly chop the chocolate. Drain the cherries, collect the juice. Stir starch and approx. 6 tablespoons of juice until smooth. Boil up the rest of the juice. Stir in the starch, bring to the boil again briefly. Fold in cherries

3. 3

   Stir pudding powder and 4 tablespoons of milk until smooth. Boil up the rest of the milk, stir in the pudding powder and bring to the boil again briefly. Add chocolate, except for one tablespoon, to the pudding and spread it immediately on the shortcrust pastry. Place the stewed cherries in the pudding as a blob and allow to cool. Shortly before serving, sprinkle with remaining chocolate and decorate with mint

4. 4

   , 2 1/4 BE (of which 5 g fructose)