Berry Tart
PREPARATION:
Preheat oven to 200ºC.
Break bread into small pieces. Place bread and hazelnuts on a baking sheet and roast for 10 minutes. In a food processor or electric cutter grind or chop coarsely. Transfer to a bowl, blend with cinna-mon, Hermesetas Granulated and melted butter. Mix well. Butter a springform (26 – 28 cm in diameter) and cover the bottom evenly. In a bowl blend curd cheese, lemon juice, rind and Hermesetas Granulated. Spread on tart shell and even out with a spatula. Chill for 2 hours. In a pan bring water, cornstarch and Hermesetas Granulated to a boil stirring continuously. Add the berries and bring to a simmer. Remove from heat, let cool and then chill. Top tart with the mixture and serve.
Treat yourself to this fruity berry tart, perfectly refreshing on hot summer days. This recipe is a decadent creamy treat and sugar free!
General information
Ingredients
Tart shell:
Wholemeal flour
150 g
Hazelnuts
40 g
Ground cinnamon
2 tsp
Hermesetas Granulated
1 tsp
Butter, melted
60 g
Filling:
Low-fat curd cheese
750 g
Hermesetas Granulated
9 tbsp
Lemon, grated rind and juice
1
Fresh berries (or frozen, thawed and drained) (blackberries, blueberries or raspberries)
350 g
Water
50 ml
Cornstarch
1 tsp
Hermesetas Granulated
2 tbsp
Nutritional information
Recipe:
Portion:
kJ
7478
623
kcal
1789
149
Carbohydrates g
151
13
Fat g
79
7
