Project Description
Servings: 14 Serving size: 85g
EXCHANGES: 2 1/5 STARCH EXCHANGES AND 2 FAT EXCHANGES
INGREDIENTS
375g (3 teacups) Jotis All Purpose Flour
180g (4/5 teacup) light butter
15g (3/4 teacup) Sweet & Balance Tabletop Sweetener
1 egg
7g (1 1/2 tsp) Jotis Baking Powder
30g (3 tbsp) 1.5% fat milk
A little vanilla
2 Sweet & Balance Strawberry Jams
40g finally chopped almonds
PREPARATION
Pre-heat a conventional oven to 200°C or 150°C with fan-assist. Put the butter, Sweet & Balance Tabletop Sweetener, eggs, milk, Jotis Baking Powder, All Purpose Flour, and vanilla into a mixer and form into a smooth dough. Wrap the dough in clingfilm and put in the fridge to rest. Reserve 1/3 of the dough and roll out the remainder. Place it in a 24cm fluted baking dish, covering the sides. Then pour over the Sweet & Balance Strawberry Jam. Shape the remaining dough into narrow strips and form into a lattice on top of the tart. Brush with egg yolk and sprinkle with finally chopped almonds. Bake at 200°C in a conventional oven or at 150°C with fan-assist, until golden brown.
