Coconut tartlets with strawberries (diabetic)

For 12 pieces
  • 150 g flour
  • 30 g Diabetic sweetness
  • 75 g Butter / Margarine
  • 1 egg yolk
  • grated zest of 1 untreated lemon
  • 1 EL Apricot jam
  • 2 EL desiccated coconut
  • 50 g whole milk Chocolate
  • 125 g Strawberries
  • 175 g Mascarpone
  • pulp of 1/2 vanilla pod
  • 4 EL Coconut Liqueur
  • Cling film
  • flour
  • fat
90 minutes
light
1.
flour Knead the sugar, fat, egg yolk, lemon zest and 2 tablespoons of ice water to form a smooth dough. Wrap in foil and put in a cool place for about 30 minutes. Roll out the dough thinly on a floured work surface and cut out 12 circles (approx. 9 cm Ø). Line small, greased brioche molds (7-7.5 cm Ø, approx. 125 ml content) with it, press down and cut off the excess dough. Prick the dough several times with a fork. Bake the molds in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 16-18 minutes. Let cool down a little, turn out of the molds and let cool down. Heat the apricot jam and coat the edges of the dough with it. Dip in the coconut flakes. Melt the chocolate, use it to spread the dough molds and allow to dry. Halve the strawberries. Mix the mascarpone, vanilla pulp and coconut liqueur and sprinkle into the tartlets. Top each with half a strawberry
2.
Preparation time: approx. 1 1/2 hours (without waiting). , 1.5 BE
3.
You can exchange these ingredients:
4.
Replace the diabetic sweetness for the dough with 50 g of sugar. If you don't want to use vanilla pulp, use 1 packet of real vanilla sugar instead
1 piece approx:
  • 200 kcal
  • 840 kJ
  • 3 g protein
  • 14 g fat
  • 16 g carbohydrates

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