1 1/2 tablespoons Splenda, Calorie-Free Sweetener, Granulated, for the base
1 egg yolk, for the base
1 teaspoon vanilla essence, for the base
1 cup flour, for the base
1 pinch salt, for the base
1 cup low-fat milk, for the pastry cream
1 sheath vanilla essence, for the pastry cream
3 egg yolks, for the pastry cream
2 tablespoons cornstarch, for the pastry cream
1/4 cups Splenda, Calorie-Free Sweetener, Granulated, for the pastry cream
1 kiwi, for the assembly
1 peach, for the assembly
1 apple, for the assembly
1 pear, for the assembly
1 cup strawberries, for the assembly
1/2 cups raspberries, for the assembly
1/4 cups blueberry, for the assembly
Preparation
40 mins
0 mins
Low
For the base: cream the butter with SPLENDA® Calorie-Free Sweetener, Granulated, the yolk, and the vanilla extract.
Mix with flour and salt without overworking.
Refrigerate for 3 hours.
Roll out the dough to 5 millimeters thick, line the tart pan, refrigerate for 30 minutes, and prick with a fork to prevent it from puffing up while baking.
Bake at 160°C for 15 minutes.
For the pastry cream: boil the milk with the vanilla pod split in half.
Beat the yolks in a bowl with the cornstarch and SPLENDA® Calorie-Free Sweetener, Granulated, adding a bit of the first mixture.
Add to the pot, cook over low heat, stirring continuously until it thickens.
Cool covered with plastic wrap pressed against the surface to prevent a skin from forming.
For the assembly: fill the tart with the pastry cream. Cut the fruit and arrange it on the tart.
Finish with a mint leaf.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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