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Red Fruit Tartlets (revisited pastry cream by Philippe Conticini)

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Strawberry, blueberry and raspberry tartlets with a lower Glycemic Index!

And especially Philippe Conticini's pastry cream revisited with less carbohydrates... :

Not long ago I discovered a video proposed by 750g presenting Philippe Conticini's pastry cream recipe in the company of Chef Damien.

You will find it below.

I was inspired by it by adapting it slightly because I avoid putting refined sugar in my desserts.

I simply replaced sugar with Xylitol and tested Kamut Flour instead of Flour type 55.

Of course, you too can adapt: Agave syrup or other sugar substitute.

Red fruits are low in carbohydrates, especially raspberries.

For this recipe of red fruit tartlets we have about 90g of simple carbohydrates and 37g of complex carbohydrates. Or less 13g of carbohydrates per tartlet if you make 10 of them.

Shopping list

• 600 g of Red fruits: strawberries, famboises, currants

For Lightweight Shortbread Pasta without Homemade Flour-

160 g of almond powder

70 g of Coconut Flour

50 g softened butter

50 g of Coconut Oil

1 teaspoon of Guar Gum

30 g of Xylitol

• For the Patissière Cream (by Philippe Conticini - revisited)

50 cl milk

4 egg yolk

2 vanilla pods

35 g butter

25 g of Maizena

25 g Kamut flour

70 g of Xylitol or Maltitol

5 g of gelatin leaves

Preparation:

Mix almond powder and coconut flour, xylitol and Guar gum.

Knead with the previously softened butter and melted coconut oil then add the 2 whole eggs and mix well.

Leave in the cool for 30 minutes.

Place the dough on a sheet of baking paper, flatten then cover with a second sheet and spread with a baking robot.

Keep a thickness of 3 mm.

Lightly butter 9cm tartlet moulds and use a cutter to cut out the circles then place them in the moulds and darken it well with your fingers.

It is normal that the dough CASSE, you can easily grind with the fingers so that it fits well the mold.

Return to the refrigerator for 30 minutes and bake in the oven at 180° for 15/20 minutes (the dough should be slightly browned).

Cool for at least 1 hour.

Preparation of Philippe Conticini's pastry cream revisited with a lower glycemic index:

Pour the milk into a saucepan with the vanilla pods split and scaled.

Heat a few minutes after covering with a suitable transparent film.

Whisk at the first trembling.

Soak your gelatin leaves in a little water.

Mix the egg yolks with the Xylitol, Kamut flour and Maizena and softened butter then gradually pour while mixing 2/3 of the milk (recovering the steam on the plastic film).

Heat the remaining milk in the pan after removing the pods.

out of heat pour the preparation and whisk then return to the fire until thickened, stirring

Then add the dried gelatin leaves and let them dissolve.

Pour the preparation into a dish - cook and leave at least 2 Hours (on my side I left overnight)

Top your tartlets: Whisk the pastry cream to make it smoother and pour into the pies. Decorate according to your tastes with red fruits and enjoy!

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2 Commentaires

  1. marianne flb

    29 mai 2019 at 9 h 42 min

    Un peu long à faire mais je vais essayer
    Merci

    Avis: 5
    • Recettes Diabète et bien être

      29 mai 2019 at 9 h 47 min

      le résultat mérite l’effort 😉

      Avis: 5

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