Peach and yoghurt tart

Name: Peach and yoghurt tart
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 250 g Flour; 50 g + 50 g diabetic sweetness; 125 g cold + some butter; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 1 glass (720 ml) Peaches; 400 g Whole milk yoghurt; 7-10 Tbsp grated rind; 7-10 Tbsp of 1/2 organic lemon; 1 package Pudding powder "Vanilla"; 30 g Apricot Jam

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

250 g Flour
50 g + 50 g diabetic sweetness
125 g cold + some butter
3 Eggs (Gr. M)
7-10 Tbsp Salt
1 glass (720 ml) Peaches
400 g Whole milk yoghurt
7-10 Tbsp grated rind
7-10 Tbsp of 1/2 organic lemon
1 package Pudding powder "Vanilla"
30 g Apricot Jam

Directions

1
Knead the flour, 50 g sweetness, 125 g butter in flakes, 1 egg, 1 pinch of salt and 1-2 tablespoons cold water. Grease a tart mould (26 cm Ø) with a removable bottom
2
Roll out the dough round (approx. 30 cm Ø). Line the mould with it, pull up the edge a little. Prick the base more often. Chill for about 30 minutes. Pre-bake the tart in a preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes
3
Drain the peaches. Mix yoghurt, 50 g sweet, lemon zest, 2 eggs and pudding powder. Cover tart with peaches. Spread the icing on top and bake at the same temperature for 30-35 minutes. Warm up the jam, sieve and spread on the peaches. Cool down