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Old 06-09-2009, 10:09 AM   #1
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Italian Dessert-Crostata di frutta- Fruit Tart.

Sunday dessert with less calories...
& a little one for my nephew, who's 16 tomorrow & in the middle of exams..bless







Makes 3 x 4 inch /100mm tartlets or one 230mm/9 inch tart

Prep Time 10 mins
Cooking Time 15 mins
Ingredients
For the pastry
  • 170g Plain (AP) flour
  • 115g Butter, chopped into small pieces (see Cook’s Tips 1.)
  • 1 Free range egg yolk
  • 8g Splenda granulated low calorie sweetener
  • ˝ Lemon rind, grated
Method for the pastry
  • Sieve the flour, and Splenda together onto a clean work surface, sprinkle over the grated lemon
  • Make a well in the middle and add the chopped butter and egg yolk to the well
  • Using your fingertips, gently work the mixture together, until you have a ball of dough
  • Divide the dough into 3 equal pieces
  • Shape each piece into a round shape
  • Take one round and gently push down into the pastry case
  • Use your fingers to flatten the dough at the bottom and gently work it up the sides (see Cook’s Tips 2.)
  • Chill in the refrigerator for 30 minutes
  • Prick each tartlet with a fork several times, base and sides
  • Line each one with foil and cover the base with baking beans
  • Bake blind in a pre heated oven 190°C/365°F/Gas mark 5 for 15 minutes
  • Remove from oven and take out beans and foil, leave to cool on a wire rack
For the pastry cream
  • 6 Free range egg yolks
  • 15g Splenda
  • 1 Vanilla pod
  • 525ml Semi skimmed milk
  • 40g Plain (AP) flour
Method for the pastry cream
  • Whisk together the egg yolks and Splenda until thick and creamy
  • Beat in the flour
  • Score the vanilla pod down one side and add it to the saucepan with the milk
  • Bring the milk gently to the boil (see Cook’s tips 3.)
  • Remove the vanilla pod and slowly pour the milk into the egg mixture, vigorously whisking
  • Pour the mixture back into the saucepan; continue stirring over a low heat until it thickens (see Cook’s tips 4)
  • Pour the mixture into a bowl and cover with clingfilm and allow to cool
Method
  • Divide the pastry cream between the tartlets
  • Decorate with fruit of your choice
Cook's tips
  • 1. I used Lurpak light
  • 2. You can roll the pastry out, your preference
  • 3. The milk must come to the boil or it won’t thicken
  • 4. If the mixture goes lumpy, just use a whisk to break it up, or pour through a sieve
Equipment
  • 3 x 4 inch/100mm non stick tart cases with loose bottoms, cover the base with greased, greaseproof paper, then grease the sides
  • Medium saucepan
Shopping List for pastry
  • 170g Plain (AP) flour
  • 115g Lurpak light butter
  • 1 Free range egg
  • 8g Splenda granulated low calorie sweetener
  • 1 Lemon
Shopping list for pastry cream
  • 15g Splenda
  • 1 Vanilla pod
  • 525ml Semi skimmed milk
  • 6 Free range eggs
  • 40g Plain (AP) flour
  • Fruit of your choice

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Old 06-09-2009, 11:14 AM   #2
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That is absolutely stunning. But curious why you are using Splenda? Are you sugar-restricted?
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Old 06-09-2009, 12:46 PM   #3
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Quote:
Originally Posted by ChefJune View Post
That is absolutely stunning. But curious why you are using Splenda? Are you sugar-restricted?
Hi, no not really, I was curious to see if there was a change in the taste, plus the fact I've been getting a lot of requests on the website for lower cal food, I think everyone is trying to loose weight for the summer hols :0)
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