Pear and rusk tart (diabetics)

Name: Pear and rusk tart (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 125 g Butter or margarine; 120 g Rusk; 7-10 Tbsp a few squirts of sweetener; 7-10 Tbsp Grease; 100 g Dark chocolate; 4 sheets white gelatine; 500 g Low-fat curd; 75 g Wild cranberries; 400 g Whipped cream; 4 (360 g) peeled, pitted pears; 7-10 Tbsp Lemon balm; 7-10 Tbsp Freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

125 g Butter or margarine
120 g Rusk
7-10 Tbsp a few squirts of sweetener
7-10 Tbsp Grease
100 g Dark chocolate
4 sheets white gelatine
500 g Low-fat curd
75 g Wild cranberries
400 g Whipped cream
4 (360 g) peeled, pitted pears
7-10 Tbsp Lemon balm
7-10 Tbsp Freezer bag

Directions

1
Melt the fat and let it cool down a little. Put the rusks into a large freezer bag and crumble them finely with the kitchen roll. Knead rusks and melted fat well. Season to taste with sweetener
2
Grease a springform pan (26 cm Ø), spread the rusk mixture on top and press down firmly with your hands. Put the base in a cool place for about 3 hours
3
Finely chop the chocolate. Soak the gelatine. Mix quark and 40 g cranberries. Season to taste with sweetener. Stir in chocolate. Squeeze the gelatine, dissolve and stir into the chocolate quark. Whip 200 g cream until stiff. As soon as the chocolate quark begins to gel, fold in the cream. Spread the chocolate quark on the rusk. Put in a cool place for about 3 hours. Wash the pears and steam the halves in a little water for 12-15 minutes. Drain pears well and let them cool down
4
Remove the cake from the mould. Whip the rest of the cream until stiff, fill into a piping bag with a star-shaped spout and squirt tuffs onto the edge of the cake. Cover with pear halves and decorate the rest with cranberries. Serve decorated with lemon balm as desired
5
, 1 BE (of which 2 g fructose)