Sweetener Products - Hermesetas Recipes: Fruit Tartelettes

Ingredients

Yields 6 tartelettes

Pie crust:
100 g all-purpose flour
25 g almonds, ground
2 Tbs Hermesetas Granulated Sweetener
a few drops bitter-almond extract
50 g butter, chilled and cut into cubes
1 egg yolk
1 to 2 Tbs water

Filling:
500 g raspberries
(fresh or frozen)
5 Tbs Hermesetas Granulated Sweetener or
1 ½ Tsp liquid Hermesetas
2 Tsp cornstarch
350 g fresh mixed berries

	kJ	kcal	Carbohydrates	Fat
Recipe	6'018	1'443	162.0 g	71.0 g
Portion	1'003	241	27.0 g	11.8 g

Preparation

Place flour, almonds, Hermesetas, almond extract and butter in a bowl. Rub the flour and the fat rapidly between the tips of your fingers into flakes. Add egg yolk and water and work quickly into a dough. Set aside for 30 minutes.

Butter 6 small pastry molds. Roll out the dough thinly and line the molds. Prick with a fork. Preheat oven to 180ºC and bake the pastry shells for 12 to 15 minutes.

Press the raspberries through a strainer into a pan. Add Hermesetas and cornstarch. Blend and bring to a boil stirring continuously. Remove from heat and let cool. Before serving blend the berries with the raspberry mixture.
Fill the tartelettes and serve without delay.