Colourful fruit tarts (diabetics)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash lemon thoroughly, grate peel finely and squeeze juice. Put flour, 24 g diabetic sweetener, 3-4 tablespoons cold water, salt and lemon rind into a mixing bowl. Add fat in pieces and knead everything into a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 1/2 hour

2. 2

   In the meantime, grease approx. 6 cake tins (approx. 10 cm Ø) well. Roll out the dough 4-5 mm thick and cut out circles of 11-12 cm Ø. Press the dough into the moulds and cut off any excess dough. Knead the dough again and cut out further circles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C) for 20-25 minutes until golden brown. Turn the tartlets onto a cake rack and let them cool down

3. 3

   Cut the apricot halves into slices. Cut strawberries and banana into slices. Drizzle banana with some lemon juice. Whip sour cream, 1 level tablespoon diabetic sweetness and vanilla flavouring until stiff. Spread the sour cream on the cooled down tartlets and cover with fruit. In a small saucepan, gradually mix the cake glaze and the remaining diabetic sweetness with 1/8 l water. Bring to the boil while stirring, remove from the heat and let stand for 2-3 minutes. Cover fruit with icing and let it cool down. Decorate with lemon balm as desired

4. 4

   Time required: approx. 1 1/2 hours (without waiting time)

5. 5

   You can exchange these ingredients:

6. 6

   Instead of diabetic sweet pastry prepare short pastry with 50 g sugar and sour cream with 1 tablespoon of sugar

Nutrition Facts

KCAL
260 kcal

CARBS
32 g

FATS
14 g

PROTEINS
4 g