Ingredients |
|
|
For the base: |
|
| 20 g | |
| 1 pinch | |
| 1 |
egg yolk |
| 50 g |
apple puree (without added sugar) |
|
1/2 TS |
baking powder |
|
80 g |
wholemeal spelt flour |
|
20 g |
oatmeal |
|
|
|
|
For the cake filling: |
|
| 150 g | greek yoghurt |
| 160 g |
Crème Légère |
| 30 g | Xylitol |
| 1 | egg white |
| 10 g | pudding powder (strawberry flavour, unsweetened) |
| 150 – 200 g | fresh strawberries, finely chopped |
That's how it's done:
Knead the above ingredients for the dough into a smooth shortcrust pastry. Then wrap in cling film and keep cool for approx. 20 to 30 minutes.
In the meantime, the ingredients for the filling, except for the strawberries, can be mixed well.
Remove the cool shortcrust pastry from the fridge and spread on the greased base of a springform pan (diameter: 15 cm) and pull up the edges.
Spread the finely chopped strawberries on the tart base, except for a few, which are then placed on the filling. Put the filling on top and decorate with the remaining strawberries.
Bake in a preheated oven at 180°C (convection oven) for approx. 30 to 40 minutes. (Pay attention to the edges!) When the tart is ready, it is best to let it cool down in the oven.
Hint: Definitely tastes good with other berries and fruits and can be topped with melted white chocolate without added sugar or Erythritol+Stevia powder.
