Raspberry cream cheese tartlets (diabetics)

Name: Raspberry cream cheese tartlets (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 250 g Butter or margarine; 250 g Flour; 130 g crushed almonds; 54 g Fructose; 1 egg (size M); 1 Egg yolk (size M); 1 pinch Salt; 7-10 Tbsp Fat and flour; 250 g frozen raspberries; 200 g Cream cheese preparation Cream stage (50% fat in dry matter); 200 g Whipped cream; 7-10 Tbsp a few squirts of sweetener; 40 g crushed pistachio kernels

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

250 g Butter or margarine
250 g Flour
130 g crushed almonds
54 g Fructose
1 egg (size M)
1 Egg yolk (size M)
1 pinch Salt
7-10 Tbsp Fat and flour
250 g frozen raspberries
200 g Cream cheese preparation Cream stage (50% fat in dry matter)
200 g Whipped cream
7-10 Tbsp a few squirts of sweetener
40 g crushed pistachio kernels

Directions

1
Knead the fat in pieces, flour, almonds, fructose, egg, egg yolk and salt to a smooth dough. Cover and chill for about 1 hour. Grease 10 tartlet cups (10 cm Ø) and dust with a little flour. Divide the dough into 10 pieces. Press them into the moulds 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
2
Defrost the raspberries. Stir cream cheese and 2-3 tablespoons of cream until smooth. Whip the remaining cream until stiff and stir in. Season cream with sweetener
3
Crush the raspberries, except for a few, with a fork and fold them into the cream. Fill the tartlets with the cream, sprinkle with pistachios and cover with the remaining raspberries
4
Preparation time approx. 1 hour (without waiting time)
5
. , 2 BE (of which 5 g fructose)