Cherry-Vanilletarte (diabetic)

Ingredients

Directions

1. 1

   Mix flour, baking powder, butter in pieces, 40 g diabetic sweetener, salt, 1 egg and citro-back to a smooth dough. Roll out the dough to a circle (approx. 30 cm Ø) on a lightly floured work surface. Put the dough into a greased tart tin (26 cm Ø) and press it down. Remove excess dough. Prick several times with a fork and chill for about 30 minutes. Line the base with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. After 15 minutes baking time remove dry peas with the baking paper. Take them out, let them cool down and turn the oven down (electric oven: 150 °C/circulating air: 125 °C/gas: level 1). In the meantime, beat 2 eggs, egg yolk, vanilla pulp and 40 g diabetic sweetener until foamy. Add cream and stir in briefly. Pour the mixture into the tart and bake in the oven for about 40 minutes. Let the tart cool down on a grid for about 10 minutes. Remove from the tin and let it cool down completely. In the meantime, drain the cherries and collect the juice. Measure out 200 ml juice. Soak gelatine in cold water. Warm up the cherry juice. Squeeze gelatine and dissolve in the cherry juice. Fold in the cherries and leave to cool for about 8 minutes. When the compote starts to gel, place it on the tart and let it cool down completely. Before serving, roast the almond slivers in a pan without fat until golden brown and sprinkle over the tart

2. 2

   Waiting time approx. 1 3/4 hours. / 1 1/2 BE

3. 3

   You can exchange this:

4. 4

   Replace the diabetic sweetness with 80 g sugar. Instead of diabetic cherries use normal cherries from the jar (720 ml)