Plum tartlets with curd cream (diabetics)

Name: Plum tartlets with curd cream (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 100 g Flour; 50 g Butter; 24 g Diabetic sweetness; 7-10 Tbsp grated peel and juice of 1/2 lemon; 1 Egg yolk (size M); 30 g Apricot Jam; 300 g Low-fat curd; 100 g Whole milk yoghurt; 7-10 Tbsp liquid sweetener; 300 g cleaned plums; 7-10 Tbsp Grease; 7-10 Tbsp Mint; 7-10 Tbsp Cling film; Baking paper and dried peas

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

100 g Flour
50 g Butter
24 g Diabetic sweetness
7-10 Tbsp grated peel and juice of 1/2 lemon
1 Egg yolk (size M)
30 g Apricot Jam
300 g Low-fat curd
100 g Whole milk yoghurt
7-10 Tbsp liquid sweetener
300 g cleaned plums
7-10 Tbsp Grease
7-10 Tbsp Mint
7-10 Tbsp Cling film
Baking paper and dried peas

Directions

1
Knead flour, butter, diabetic sweetener, half of the lemon peel, 1 tablespoon of water and egg yolk. Cover and chill for about 30 minutes. Divide the dough into 6 portions and roll out between two layers of foil (approx. 13 cm Ø). Grease 6 cake tins (approx. 10 cm Ø). Pour the dough into the moulds, press lightly and prick several times with a fork.
2
Cover with a piece of baking paper and weigh down with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove baking paper and peas. Let them cool down. Stir jam until smooth, spread on tartlets. Mix quark, yoghurt and rest of lemon peel. Flavour with sweetener. Spread on the cakelettes. Cut plums into slices and sprinkle with lemon juice. Cover the cakelets with it.
3
Mix quark, yoghurt and rest of lemon peel. Flavour with sweetener. Spread on the cakelettes. Cut plums into slices and sprinkle with lemon juice. Cover the cakelets with it. Decorate with mint if desired. Serve immediately
4
Waiting time approx. 45 minutes