Sweetener Products - Hermesetas Recipes: Mixed Berry Tart

Ingredients

Serves 6

For the pastry
175 g (6 oz) plain flour
125 g (4 oz) margarine
3 tbsp Hermesetas Granulated
1 egg yolk

For the filling
50 g (2 oz) raspberries
125 g (4 oz) strawberries
Approx 450 ml (¾ pint) milk
3 eggs
4 tbsp Hermesetas Granulated

For the topping
125 g (4 oz) strawberries
50 g (2 oz) raspberries

	kJ	kcal	Carbohydrates	Fat
Recipe	9'294	2'220	192.0 g	138.0 g
Portion	1'549	370	32.0 g	23.0 g

Preparation

Put the flour into a bowl and rub in the margarine to make a crumbly mixture. Add the Hermesetas Granulated and stir together before adding the egg yolk and enough water (2–3 tbsp) to make a firm dough. Roll out and use to line 20 cm (8 in) flouted flan tin. Chill for 30 minutes.

Preheat the oven to 220º C (425º F, Gas Mark 7). Put the
strawberries and raspberries into a blender and whizz until smooth. Strain to remove pips and put the purée into
a jug. Top up to 450 ml (¾ pint) with milk. Put on the hob to heat slightly.

Mix the eggs and the Hermesetas Granulated together in a bowl and then stir in the warmed fruity milk. Pour into the flan case and cook for 10 minutes before reducing the temperature to 150º C (300º F, Gas Mark 2) and cook for a further 20–25 minutes, until set.

Slice remaining strawberries and arrange on top with the raspberries.