Peach and yoghurt tart

Name: Peach and yoghurt tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter; 250 g Flour; 110 g Diabetic sweetness; 1 pinch Salt; 3 Eggs (size M); 1 glass (720 ml) Peaches; 400 g Whole milk yoghurt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package Pudding powder "Vanilla Flavor"; 30 g Apricot Jam; 7-10 Tbsp Cling film; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter
250 g Flour
110 g Diabetic sweetness
1 pinch Salt
3 Eggs (size M)
1 glass (720 ml) Peaches
400 g Whole milk yoghurt
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package Pudding powder "Vanilla Flavor"
30 g Apricot Jam
7-10 Tbsp Cling film
7-10 Tbsp Grease

Directions

1
Cut butter into large cubes. Knead with flour, 50 g diabetic sweetener, salt, 1 egg and 1-2 tablespoons cold water. Grease a tart tin (26 cm Ø) with a removable base. Roll out the dough between 2 layers of cling film round (approx. 30 cm Ø). Line the mould with it, press the dough on the edge. Prick the base several times with a fork, cover and chill for approx. 30 minutes. Pre-bake the peach tart in a preheated oven (electric cooker: 175 °C / fan oven: 150 °C / gas mark 2) for approx. 15 minutes.
2
Drain peaches well. Mix yoghurt, 60 g diabetic sweetener, grated lemon rind, 2 eggs and pudding powder. Cover the tarte base with peaches and spread the glaze over them. Place the mould on the grid of the oven. Continue baking at the same temperature for 30-35 minutes. Pass the jam through a sieve and brush the peaches with it. Let it cool down
3
Waiting time approx. 30 minutes / 2 BE