Fruit tarts (diabetics)

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Put flour, 20 g of sprinkling nuts, baking powder, fat, egg yolk and 1 1/2 -2 tablespoons of cold water into a mixing bowl. Knead with the dough hook of the hand mixer. Knead quickly with cool hands to a smooth dough and put in a cool place for about 30 minutes. Grease 4 tartlet cups with removable base (10 cm Ø) and sprinkle with breadcrumbs. Quarter the dough and roll out each one round (approx. 12 cm Ø).

2. 2

   Line the tartlets with the dough and cover with baking paper, add the dried peas and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 25 minutes until they are blind. In the meantime, wash, clean and chop the strawberries. Peel oranges so that the white skin is completely removed. Cut out the pulp between the parting skins. Mix strawberries, orange fillets, remaining caster nuts and lemon juice. Stir in the gel and chill for about 30 minutes. Remove legumes and baking paper from the tartlets and let the tartlets cool down. Remove from the moulds and fill with fruit compote. Whip the cream until stiff. Cut chocolate into small rolls with a peeler.

3. 3

   Stir in the gel and chill for about 30 minutes. Remove legumes and baking paper from the tartlets and let the tartlets cool down. Remove from the moulds and fill with fruit compote. Whip the cream until stiff. Cut chocolate into small rolls with a peeler. Decorate the cake with cream tuff and chocolate rolls. Makes 4 pieces

Nutrition Facts

KCAL
360 kcal

CARBS
39 g

FATS
20 g

PROTEINS
5 g