Fried egg tartlets (diabetics)
easy
50 mins
50 mins
Ingredients
- 175 g Butter or margarine
- 72 g Diabetic sweetness
- 225 g Flour
- 1 egg (size M)
- 12 (approx. 240 g; from the glass; suitable for diabetics) Apricot halves
- 1 leaf white gelatine
- 400 g Low-fat curd
- 5 TABLESPOONS Lemon juice
- 7-10 Tbsp a few dashes of liquid sweetener
- 7-10 Tbsp Mint
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Mix fat in flakes, 65 g diabetic sweetener, flour and egg to a smooth short pastry. Wrap in foil and chill for about 30 minutes. Then roll out the dough on a floured work surface to a thickness of approx. 7 mm. Cut out with tartlet cups (approx. 7 cm Ø). Grease the moulds, put the dough into them and press the edges up slightly. Prick the base several times and chill for another 30 minutes. In the meantime drain the apricots carefully. Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. Level 3) for 17-20 minutes. Allow to cool slightly, turn out of the tartlets and allow to cool completely. Soak gelatine in cold water. Mix quark with lemon juice, season to taste with sweetener. Squeeze out the gelatine, dissolve lukewarm. Stir in 2 tablespoons of quark, then stir everything under the remaining quark. Dust the edges of the cake with the rest of the diabetic sweetener. Spread the quark in it. Cover with 1 apricot half each. Serve decorated with mint
- 2
You can exchange these ingredients:
- 3
Prepare the dough with 100 g sugar instead of diabetic sweetener. Use normally sweetened apricots. You can refine the quark with 150 g whipped cream and 2 sachets of vanillin sugar
- 4
Waiting time approx. 1 hour / 2 BE
Nutrition Facts
230 kcal
22 g
13 g
7 g
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