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Summer tart

90 min.
110 kcal
SteviaSweet Crystal

Base

6 eggs
150 g SteviaSweet Crystal
60 g white flour
40 g potato starch
1 1/2 tsp baking powder

Vanilla cream

250 ml milk
3 eggs yolks
30 g SteviaSweet Crystal
2 1/2 tbsp cornflour
1 1/2 tsp vanilla sugar
100 g low-fat curd

Filling

225 g strawberries, raspberries or blueberries (pureed)

Decoration

250 ml cream
  Strawberries, blackberries, starfruit, physalis fruit
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Preparation 

Preheat oven to 175 °C. Grease and sprinkle a spring form pan (24 cm diameter). Separate the eggs. Beat the egg yolks with the milk that has been pre-sweetened with SteviaSweet Crystal. Mix the white flour, potato starch and baking powder. Whip egg whites with an egg whisk. Alternately add the flour mixture and egg yolks to the bowl with the egg whites. Mix well. Place the dough into the spring form pan. Bake for 40 minutes on a lower shelf in the oven. Allow the cake to cool and then turn. Mix the milk, egg yolks, SteviaSweet Crystal and cornflour in a pan. Bring to the boil and stir until the mixture is thickened. Cool in a water bath. Add vanilla sugar and curd. Cut the cake with a cake knife into two flat slices. Place one of these slices on a flat plate. Spread the pureed berries and the vanilla cream on the pastry base. Place the other slice on top.

Nutritional information per portion

110 kcal
450 kJ
4.6 Protein in g
8 Carbohydrates in g
6 Fat in g