Pear tart (diabetic)

Name: Pear tart (diabetic)
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 package Pudding powder vanilla flavour (for 500 ml milk), ready sweetened suitable for diabetics; 400 ml Milk; 48 g Diabetic sweetness; 200 g Flour; 100 ground hazelnuts; 1 pinch Salt; 175 g Butter or margarine; 1 egg (size M); 3 (approx. 360 g) Pears; 1/8 l White wine; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp pulp from a 1/2 vanilla pod; 250 g Mascarpone (Italian cream cheese); 24 g Dark chocolate suitable for diabetics; 10 g Coconut oil; 25 g crushed pistachio kernels; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 package Pudding powder vanilla flavour (for 500 ml milk), ready sweetened suitable for diabetics
400 ml Milk
48 g Diabetic sweetness
200 g Flour
100 ground hazelnuts
1 pinch Salt
175 g Butter or margarine
1 egg (size M)
3 (approx. 360 g) Pears
1/8 l White wine
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp pulp from a 1/2 vanilla pod
250 g Mascarpone (Italian cream cheese)
24 g Dark chocolate suitable for diabetics
10 g Coconut oil
25 g crushed pistachio kernels
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix pudding powder with 6 tablespoons of milk. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Cover immediately with cling film and leave to cool overnight
2
Knead flour, nuts, salt, diabetic sweetener, fat and egg to a smooth dough. Chill for 30 minutes. Grease a tart mould (26 cm Ø). Roll out the dough to a circle (approx. 30 cm Ø) on a lightly floured work surface. Line the mould with it
3
Prick the bottom several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Let it cool down on a cake rack
4
Peel and quarter the pears, remove the core. Boil up wine, lemon juice, 1/4 litre water and vanilla pulp. Cook the pears for about 10 minutes. Take them out. Leave to cool completely
5
Beat the pudding until creamy. Stir in mascarpone. Spread the cream on the cooled down base. Arrange the pear halves in a star shape. Chop the chocolate and melt in the hot coke fat. Thread the tart. Sprinkle with pistachios
6
You can exchange these ingredients: instead of pudding powder for diabetics, you use ?normal? pudding powder for diabetics. pudding powder and sweeten it with 4 tablespoons of sugar. Prepare dough with 100 g sugar instead of the diabetic sweetness. For the chocolate icing, melt 50 g of semi-bitter couverture
7
Time required: approx. 50 minutes
8
(without waiting)
9
nutritional values: , 2 BE