Berry Tart

Ingredients

Yields 12 servings

Tart shell:
150 g wholemeal flour
40 g hazelnuts
2 Tsp ground cinnamon
1 Tbs Hermesetas Granulated Sweetener
60 g butter, melted

Filling:
750 g low-fat curd cheese
1 lemon, grated rind and juice
9 Tbs Hermesetas Granulated Sweetener or
2½ Tsp liquid Hermesetas
50 ml (0.5 dl) water
1 Tbs cornstarch
(2 Tbs when frozen berries are used)
2 Tbs Hermesetas Granulated Sweetener or ½ Tsp liquid Hermesetas
350 g fresh berries (or frozen, thawed and drained) (blackberries, blueberries or raspberries)

Preparation

Preheat oven to 200ºC. Break bread into small pieces. Place bread and hazelnuts on a baking sheet and roast for 10 minutes. In a food processor or electric cutter grind or chop coarsely. Transfer to a bowl, blend with cinna-mon, Hermesetas and melted butter. Mix well.

Butter a springform (26 to 28 centimeters in diameter) and cover the bottom evenly.

In a bowl blend curd cheese, lemon juice, rind and Hermesetas.Spread on tart shell and even out with a spatula. Chill for 2 hours.

In a pan bring water, cornstarch and Hermesetas to a boil stirring continuously. Add the berries and bring to a simmer. Remove from heat, let cool and then chill.

Top tart with the mixture and serve.

	kJ	kcal	Carbohyd.g	Fat
Recipe	7'478	1'789	151.0	79.0
Portion	623	149	12.6	6.6