Shortcrust pastry tartlets with chocolate cream and orange filets (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour and diabetic sweetness, except for some sweetness for dusting. Knead with egg yolk and butter to a dough, keep cool. Chop the chocolate. Warm the cream (do not boil), stir in the chocolate, dissolve. Put in a cool place for about 1 1/2 hours.

2. 2

   Roll out the dough between 2 layers of cling film approx. 4 mm thick. Cut out circles with greased cake tins. Press the dough circles into the tartlets. Prick the base of the dough with a fork. Bake the cakelets in a preheated oven (electric range: 200 °C/ convection oven 175 °C/ gas: level 3) for about 15 minutes. Let them cool down

3. 3

   Remove the cakelets from the moulds. Briefly whip the chocolate cream, fill into a piping bag with a star-shaped spout and squirt into the cakelets

4. 4

   Remove the orange fillets with a sharp knife between the parting skins. Place on chocolate cream, dust the edge of the cake with the rest of the diabetic sweetness and decorate with mint

5. 5

   You can exchange these ingredients:

6. 6

   Make the shortcrust pastry with 100 g sugar. You can replace the diabetic chocolate with milk chocolate

7. 7

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
320 kcal

CARBS
32 g

FATS
21 g

PROTEINS
4 g