Peach tartlets (diabetics)
easy
75 mins
75 mins
Ingredients
- 100 g Flour
- 100 g ground hazelnuts
- 50 g Fructose
- 1 egg (size M)
- 100 g Butter or margarine
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 400 g pitted peaches
- 150 g Low-fat curd
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 TEASPOON Lemon juice
- 7-10 Tbsp liquid sweetener
- 150 g Whipped cream
- 75 g Apricot Jam
- 7-10 Tbsp half lemon slices and lemon peel rasp
- 7-10 Tbsp Parchment paper and dried peas
Directions
- 1
Knead flour, nuts, fructose, egg and fat in flakes to a shortcrust pastry. Cover and chill for approx. 30 minutes.
- 2
Divide the dough into six. Roll out to circles (approx. 12 cm Ø) on a lightly floured work surface. Grease 6 tartlet moulds (8-10 cm Ø), place dough circles in them, press them on and prick them several times with a fork. Line with parchment paper and place peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for approx. 8 minutes. Remove paper with peas. Bake the cakelets at the same temperature for another 8 minutes. Carefully remove from the tin and allow to cool
- 3
Cut peaches into slices. Mix quark, lemon peel and juice until smooth, sweeten with sweetener. Whip cream until stiff and fold in. Pour cream into a piping bag with star-shaped spout and squirt into the cakelets. Cover with peaches. Warm up the jam, pass through a sieve and brush the cut surfaces of the fruits with it. Decorate with lemon slices and rasp
- 4
YOU CAN EXCHANGE THESE INGREDIENTS:
- 5
Knead the short pastry with 60 g sugar instead of fruit sugar. You can mix the quark cream with 50-70 g sugar if you do not want to sweeten it with sweetener. Use "normal" apricot jam for the apricots
Nutrition Facts
470 kcal
33 g
33 g
10 g
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