Nutella Tart Food
NUTELLA TART
Low G.I. dessert, from "Diabetic Cooking for Everyone", by Carol Gelles. Exchanges: 3/4 lean meat, 4 3/4 fat. If you want a firmer product that will keep longer, use one of the recipes for stabilized whipped cream as the base.
Provided by zeldaz51
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prehat oven to 325 Fahrenheit.
- Combine the crust ingredients in a medium bowl and mix well;. Press the nut mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for about 10 minutes until golden brown, then cool.
- Spread 1/4 Celsius Nutella over the bottom of the cooled tart.
- In a small bowl stir together the remaining Nutella and the liqueur, if using.
- In a medium bowl combine the cream and agave syrup, them beat on high until the cream forms stiff peaks (do not overbeat or you will have butter!) Fold in the Nutella mixture.
- Spread the cream mixture over the Nutella in the crust. Chill until serving time. Filling will be soft.
Nutrition Facts : Calories 361.4, Fat 31, SaturatedFat 17.2, Cholesterol 56, Sodium 71, Carbohydrate 17.7, Fiber 3.1, Sugar 12.3, Protein 5.2
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- Put the flour and baking powder into a pile on the pastry board. Add the softened butter in pieces in the middle. Mix quickly to make a pile of "crumbs" then add to the crumbs the sugar, yolk and egg, grated lemon zest and a pinch of salt. Mix everything together quickly, forming a ball. Wrap it in a cloth and put it in the fridge to rest for 30 minutes.
- Using a rolling pin, roll out the dough to a thickness of 5 mm and cut out circles slightly larger than the individual tins that you are going to use.
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