Fine fruit tarts (diabetics)

Name: Fine fruit tarts (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 50 g Butter; 200 g Flour; 20 g crushed almonds; 1 egg (size M); 50 g Diabetic Sweetness; 1 pinch Salt; 1 glass (370 ml) Mandarin Oranges; 4 Kiwis; 1 glaze; 1-2 drops of sweetener; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

50 g Butter
200 g Flour
20 g crushed almonds
1 egg (size M)
50 g Diabetic Sweetness
1 pinch Salt
1 glass (370 ml) Mandarin Oranges
4 Kiwis
1 glaze
1-2 drops of sweetener
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cling film

Directions

1
Mix butter in pieces, flour, almonds, egg, 50 g diabetic sweetness, salt and 2 tablespoons of cold water with the dough hooks of the hand mixer and quickly work into a smooth dough with your hands. Wrap in cling film and chill for about 1 hour. Grease the tartlet moulds (12 cm Ø) and sprinkle with breadcrumbs. Divide the dough into 6 parts and press into the moulds. Prick the bases with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down.
2
Drain the mandarin oranges, collecting the juice. Peel kiwis and cut into slices. Cover the tartlets with the fruit. Fill up mandarin juice with water to 1/4 liter. Put the cake glaze in a pot, add sweetener and mix with the juice. Bring the cake glaze to the boil while stirring and pour over the fruit from the middle. Decorate as desired with lemon balm
3
waiting time approx. 1 1/2 hours