Yoghurt and fruit tartlets (diabetics)

Name: Yoghurt and fruit tartlets (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g Wheat flour (Type 1050); 100 g Flour (Type 405); 100 g cold butter; 2 Egg yolk (size M); 12 g Diabetic sweetness; 6 sheets white gelatine; 100 g peeled kiwis; 200 g cleaned, small strawberries; 400 g cleaned, peeled flesh of a Charentais melon; 400 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 7-10 Tbsp a few squirts of sweetener; 7-10 Tbsp pulp of 1 vanilla pod; 50 g Strawberry Jam; 7-10 Tbsp Mint; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

100 g Wheat flour (Type 1050)
100 g Flour (Type 405)
100 g cold butter
2 Egg yolk (size M)
12 g Diabetic sweetness
6 sheets white gelatine
100 g peeled kiwis
200 g cleaned, small strawberries
400 g cleaned, peeled flesh of a Charentais melon
400 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
7-10 Tbsp a few squirts of sweetener
7-10 Tbsp pulp of 1 vanilla pod
50 g Strawberry Jam
7-10 Tbsp Mint
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix flour, buttetres in flakes, egg yolk, diabetic sweetener and 2-3 tablespoons of ice-cold water to a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime soak gelatine in cold water. Cut the kiwis into slices. Cut strawberries in half. Cut melon into small balls or cut into small pieces.
2
Divide dough into 8 pieces. Roll out between 2 layers of foil (approx. 12 cm Ø). Put into greased moulds (10 cm Ø). Press the dough firmly, form the edges and prick the cake several times with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes. Let them cool down and carefully remove them from the baking trays. Mix yoghurt, lemon juice, sweetener and vanilla pulp. Squeeze the gelatine, dissolve at low heat and mix with a little cream. Then stir into the remaining cream. When it begins to set, distribute into the moulds. Spread the prepared fruit on top and press lightly into the cream. Chill for about 30 minutes.
3
Squeeze the gelatine, dissolve at low heat and mix with a little cream. Then stir into the remaining cream. When it begins to set, distribute into the moulds. Spread the prepared fruit on top and press lightly into the cream. Chill for about 30 minutes. Warm up the jam. Spread the jam on the fruit in drops. Serve decorated with mint
4
Waiting time approx. 45 minutes