Italian Dessert-Crostata di frutta- Fruit Tart.

[les]

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
• ½ 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

 

[ChefJune]

That is absolutely stunning. But curious why you are using Splenda? Are you sugar-restricted?

 

[les]

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)