Exotic fruit tart with lime cream (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate two eggs. Beat the egg whites and 1 tablespoon cold water until stiff. Add 60 g diabetic sweetener while stirring. Fold in the egg yolk. Mix flour and baking powder, sieve onto the egg foam and fold in carefully. Pour the mixture into a greased fruit cake tin (26 cm Ø) and smooth it down.

2. 2

   Bake in a preheated oven at 175 °C (fan oven: 150 °C) for 20-25 minutes. Let the base rest for about 5 minutes, turn out of the mould and let it cool down on a cake rack. Soak gelatine in cold water. Wash the limes thoroughly and finely grate the peel. Squeeze the limes and measure 80 ml juice. Separate remaining eggs. Cream egg yolk, remaining diabetic sweetener and lime zest. Squeeze gelatine, dissolve, add lime juice and stir into the egg yolk cream. Place in a cool place for a short time. Beat egg whites and cream separately until stiff. Carefully fold into the cream, spread on the base and chill for at least 1 hour. Cut the kiwis into slices.

3. 3

   Squeeze gelatine, dissolve, add lime juice and stir into the egg yolk cream. Place in a cool place for a short time. Beat egg whites and cream separately until stiff. Carefully fold into the cream, spread on the base and chill for at least 1 hour. Cut the kiwis into slices. Cut papaya into cubes. Drain pineapple well. Cover the cream with fruit just before serving and decorate with mint

4. 4

   Waiting time approx. 1 hour / 1 1/2 BE

Nutrition Facts

KCAL
130 kcal

CARBS
19 g

FATS
5 g

PROTEINS
4 g