Project Description

Κουλουράκια με lime

Servings per dessert: 16
Serving weight: 75 g

EQUIVALENTS: 1 STARCH EQUIVALENT, 1 1/2 FAT EQUIVALENTS & 1 VEGETABLE EQUIVALENT

INGREDIENTS

For the crust

270 g (2 ¼ cups) JOTIS All Purpose Flour
130 g (5 tablespoons) light margarine at room temperature
1 egg
7 g (1/3 cup) Sweet & Balance Tabletop Sweetener
A little vanilla essence
2.5 g (1/2 teaspoon) JOTIS Baking Powder
20 ml (2 tablespoons) semi-skimmed milk, 1.5% fat
Zest of 1 large lemon

For the cream
125 g (5 tablespoons) light margarine at room temperature
3 eggs
12 g (2/3 cup)  Sweet & Balance Tabletop Sweetener
100 ml (1/2 cup) lemon juice
A little vanilla essence
3.5 g JOTIS Gelatin Sheets
Zest of 2 large lemons
1 packet Sweet & Balance Vanilla Crème Patissiere Mix
400 ml (2 cups) semi-skimmed milk, 1.5% fat

PREPARATION
Place the margarine, the Sweet & Balance Tabletop Sweetener, the egg and the milk in the mixer bowl and beat with the flat beater. Mix the flour with the baking powder and add to the mixture. Beat, until the dough is smooth. Wrap in plastic wrap and leave in the fridge, for about half an hour. Roll out the dough, place in a 28cm tart dish and prick the entire surface of the dough with a fork. Bake the tart in a preheated oven on the convection setting, at 180°C, for 20-25 minutes, until golden brown, and leave it to cool down.

Prepare the Sweet & Balance Vanilla Crème Patissiere Mix, according to the instructions on the box, using milk. Spread over the tart. Soak the gelatin in cold water, according to the instructions on the packet. In a pot, place the margarine, the eggs, the Sweet & Balance Tabletop Sweetener and the lemon juice and stir over low heat. When it comes to the boil, continue stirring for half a minute and remove from heat. Add the gelatin, the lemon zest and the vanilla and stir.

Let the cream cool down and pour over the Crème Patissiere. Decorate with 2-3 lemon slices (optional) and refrigerate.

NUTRITIONAL INFORMATION

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