Ingredients |
|
| 200 g | flour |
| 100 g | butter, cold |
| 70 g | Erythritol+Stevia |
| 2 | eggs |
| salt | |
| 300 ml | milk |
| 1 bag | Vanilla custard powder or cream |
| 500 g | lowfat quark |
| 70 g | Erythritol+Stevia |
| 300 g | red currants |
How it's done:
Mix the flour with 70g of Erythritol+Stevia, 1 egg, butter, 1 pinch of salt and 1 teaspoonful of cold water to form a shortpastry. Press the dough into a greased jumping mold and form a 4 cm high edge. Cut in the dough with a fork and prebake at about 180° C for 10-15 minutes (depending on the oven). Pour the custard powder with 300ml of milk and 60g of Erythritol+Stevia acording to the instruction on the packaging to a pudding and allow to cool.
Mix the pudding with the curd and 1 egg and also fill it into the spring form. Sprinkle the currants on it and press into the curd. Bake at 160° C for about 50 minutes.