Pear and chocolate tartlets (diabetics)

Name: Pear and chocolate tartlets (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 150 g Butter or margarine; 240 g Flour; 130 g crushed almonds; 48 g Fructose; 1 egg (size M); 1 Egg yolk (size M); 1 pinch Salt; 1 glass (370 ml) Williams Christ pears; 1/2 l Milk; 1 package Chocolate Flavoured Pudding Powder; 20 g crushed pistachios; 100 g Whipped cream; 7-10 Tbsp a few squirts of sweetener; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

150 g Butter or margarine
240 g Flour
130 g crushed almonds
48 g Fructose
1 egg (size M)
1 Egg yolk (size M)
1 pinch Salt
1 glass (370 ml) Williams Christ pears
1/2 l Milk
1 package Chocolate Flavoured Pudding Powder
20 g crushed pistachios
100 g Whipped cream
7-10 Tbsp a few squirts of sweetener
7-10 Tbsp Mint
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Knead the fat in pieces, flour, almonds, fructose, egg, egg yolk and salt to a smooth dough. Cover and chill for approx. 1 hour
2
Grease 8 tartlet cups (10 cm Ø) and dust with a little flour. Divide the dough into 8 pieces. Press into the tartlets and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C / gas: level 2) for 15-18 minutes. Let cool and turn over
3
Drain the pears and cut them into slices. Mix 4 tablespoons of milk and pudding powder. Boil up the rest of the milk. Stir in the pudding powder and bring to the boil briefly. Let cool off
4
Stir the pudding and spread it into the tartlets. Put pears on top. Sprinkle with pistachios. Whip the cream until stiff. Flavour with sweetener. Pour into a piping bag with star-shaped spout. Decorate tartlets with cream tuffs and mint