Orange tartlets for diabetics

Name: Orange tartlets for diabetics
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 150 g Flour; 60 g Butter or margarine; 36 g Diabetic sweetness; 1 pinch Salt; 2 sheets white gelatine; 1 egg (size M); 8 drops of butter vanilla aroma; 7-10 Tbsp grated peel of 1/2 untreated orange; 1/8 l freshly squeezed orange juice; 7-10 Tbsp a few drops of liquid sweetener; 100 g Whipped cream; 200 g Orange filets of about 2 oranges; 7-10 Tbsp Melissa; 7-10 Tbsp Cling film; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

150 g Flour
60 g Butter or margarine
36 g Diabetic sweetness
1 pinch Salt
2 sheets white gelatine
1 egg (size M)
8 drops of butter vanilla aroma
7-10 Tbsp grated peel of 1/2 untreated orange
1/8 l freshly squeezed orange juice
7-10 Tbsp a few drops of liquid sweetener
100 g Whipped cream
200 g Orange filets of about 2 oranges
7-10 Tbsp Melissa
7-10 Tbsp Cling film
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead flour, cold fat in pieces, 24 g diabetic sweetness, 4-5 tablespoons of cold water and salt to a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. In the meantime, grease 6 tartlet cups well. Roll out the short pastry on a floured work surface not too thin and cut out circles (approx. 10 cm Ø). Line the tartlets (8 cm Ø) with the circles and cut off any excess dough. Prick the bottom of the pastry several times with a fork and place the moulds on a grid.
2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Let the finished cakelets cool down for about 5 minutes and then immediately turn them out of the tins. Let them cool completely. In the meantime, soak the gelatine in cold water for approx. 10 minutes. Separate the egg. Cream egg yolk, remaining diabetic sweetener, butter-vanilla flavouring and grated orange peel. Sweeten orange juice with a few drops of sweetener. Squeeze the gelatine, dissolve and add the orange juice while stirring. Stir into the egg yolk and refrigerate for about 20 minutes. In the meantime, beat the egg whites and cream separately until stiff. When the juice starts to gel, fold in the cream first and then the beaten egg white. Fill the cream into the cakelets and put them in a cool place for about 2 hours.
3
Sweeten orange juice with a few drops of sweetener. Squeeze the gelatine, dissolve and add the orange juice while stirring. Stir into the egg yolk and refrigerate for about 20 minutes. In the meantime, beat the egg whites and cream separately until stiff. When the juice starts to gel, fold in the cream first and then the beaten egg white. Fill the cream into the cakelets and put them in a cool place for about 2 hours. Drain the orange filets well and cover the cakelets with it. Serve decorated with lemon balm leaves
4
Waiting time approx. 2 3/4 hours. 2 1/2 BE