Coconut tartlet with strawberries (diabetics)
easy
90 mins
90 mins
Ingredients
- 150 g Flour
- 30 g Diabetic sweetness
- 75 g butter/margarine
- 1 Egg Yolk
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 TABLESPOON Apricot Jam
- 2 TABLESPOONS Coconut flake
- 50 g Milk chocolate
- 125 g Strawberries
- 175 g Mascarpone
- 7-10 Tbsp pulp of a 1/2 vanilla pod
- 4 TABLESPOONS Coconut Liqueur
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Knead the flour, sugar, fat, egg yolk, lemon peel and 2 tablespoons of ice water into a smooth dough. Wrap in foil and put in a cool place for about 30 minutes. Roll out the dough thinly on a floured work surface and cut out 12 circles (approx. 9 cm Ø). Line small, greased brioche moulds (7-7.5 cm Ø, approx. 125 ml capacity) with the dough, press on and cut off the excess dough. Prick the dough several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 16-18 minutes. Let them cool down a little bit, turn out of the ramekins and let them cool down. Warm up the apricot jam and spread it on the edges of the pastry. Dip into the grated coconut. Melt the chocolate, spread on the pastry forms and leave to dry. Halve the strawberries. Mix mascarpone, vanilla pulp and coconut liqueur and squirt into the tartlets. Cover each with one strawberry half
- 2
Preparation time: approx. 1 1/2 hours (without waiting time). 1.5 BE
- 3
You can exchange these ingredients:
- 4
Replace the diabetic sweetness for the dough with 50 g sugar. If you do not want to use vanilla pulp, take 1 packet of real vanilla sugar instead
Nutrition Facts
200 kcal
16 g
14 g
3 g
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