Shortcrust pastry boat with raspberry quark (diabetics)

Name: Shortcrust pastry boat with raspberry quark (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 50 g Butter; 150 g Flour; 20 g crushed almonds; 1 Egg Yolk; 65 g Diabetic Sweetness; 1 pinch Salt; 100 g frozen raspberries; 250 g Low-fat curd; 7-10 Tbsp Lemon balm; 2 g Scattered sweetness; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

50 g Butter
150 g Flour
20 g crushed almonds
1 Egg Yolk
65 g Diabetic Sweetness
1 pinch Salt
100 g frozen raspberries
250 g Low-fat curd
7-10 Tbsp Lemon balm
2 g Scattered sweetness
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix butter in pieces, flour, almonds, egg yolk, 50 g diabetic sweetener, salt and 2 tablespoons of cold water with the dough hooks of the hand mixer and quickly work into a dough with your hands. Wrap in cling film and chill for approx. 1 hour. Roll out the dough thinly on a floured work surface. Grease moulds and line with the dough. Prick the base with a fork and chill for 30 minutes. Bake in the preheated oven (electric cooker: 175°C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. Allow to cool and remove from the tins.
2
In the meantime, thaw the raspberries and put them, except for 9 fruits, with 15 g diabetic sweetness into a high mixing bowl. Puree with the cutting stick and pass through a sieve. Stir in quark and put it into a piping bag with a small perforated spout. Inject the quark into the tartlets. Decorate with raspberries and, if desired, with lemon balm. Sprinkle with sprinkling sweetness if you like
3
Waiting time approx. 1 1/2 hours. / 1 1/2 BE