Raspberry and White Chocolate Tart
Ingredients
- 40g Grapenuts UK
- 2 tsp Morrisons cocoa powder
- 2 tbsp NKD Living erythritol gold
- 2.5 tbsp hot water
- 2 egg yolks
- 2 tbsp granulated sweetener
- 150ml milk
- 1 tbsp cornflour
- vanilla extract or seeds
- 14g Callebaut white couverture chocolate
- 5g options white chocolate powder
- frozen raspberries
- 1/2 tbsp Tesco raspberry coulis
- grated white chocolate
- NKD Living erythritol icing sugar
Preparation
Press the mixture into a sprayed and wiped loose bottomed tart tin using a wet spoon.
Bake for 7 minutes at 180°C.
In a Pyrex jug, whisk 2 egg yolks.
Add 2 tbsp granulated sweetener.
Use a little milk to mix with 1 tbsp cornflour, then add to the jug with the remaining 150ml milk.
Add vanilla extract or seeds and mix well.
Cover with clingfilm and microwave for 1 minute, remove and mix well.
Microwave for another minute and mix well; add a little more milk if needed.
You won't need all the mix; to store spare custard, place in a bowl and put clingfilm directly on top to stop skin forming.
Add 14g Callebaut white couverture chocolate and 5g options white chocolate powder, mix well, then pour into the tart.
Add frozen raspberries, cover with clingfilm, and refrigerate overnight.
Add more frozen raspberries, 1/2 tbsp Tesco raspberry coulis, grated white chocolate, and dust with NKD Living erythritol icing sugar.
The total syn count is 10, and all creme patissiere was syned even if not fully used.
