Strawberry Tartlet – Diabetes

Makes 4-8 tartlets, depending on the diameter of the tartlet molds (10-12cm).

Knead flour with light butter, low-fat water, sweetener, milk and baking powder to a smooth dough. Brush the tartlet molds with a few drops of oil. Spread thinly with dough up to the height of the edge.

Beat egg until creamy, whip as dry as possible low-fat curd cheese (maybe drain a little) with the egg until creamy. Slit the vanilla pod lengthwise and scrape it out, finely grate the lemon peel. Mix the spices and a few drops of sweetener (or with extra calculation fructose or diabetic sweetener) to the curd. Divide curd cream by spoonfuls evenly among the tartlet molds. Bake in the middle of the oven at 180-200 degrees for 20-25 minutes.

Let the tartlets cool briefly on a rack, then remove from the pan. Rinse strawberries briefly, dry with kitchen roll, cut out leaf rosettes. Cut strawberries into slices and place them like scales on the tartlets. Garnish with a dab of curd cheese or cream and chopped pistachios.

Egg white : 44 gram

Have fun baking!

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