Summer Tart

Summer Tart
90 min.
110 kcal
SteviaSweet Granulated


6 eggs
30 g SteviaSweet Granulated
60 g white flour
40 g potato starch
1 1/2 tsp baking powder

Vanilla cream
250 ml milk
3 eggs yolks
6 g SteviaSweet Granulated
2 1/2 tbsp cornflour
1 1/2 tsp vanilla sugar
100 g low-fat curd

225 g strawberries, raspberries or blueberries (pureed)

250 ml cream
  Strawberries, blackberries, starfruit, physalis fruit


Makes 20 pieces

Preheat oven to 175°C. Grease and sprinkle a spring form pan (24 cm diameter). Separate the eggs. Beat the egg yolks with the milk that has been pre-sweetened with SteviaSweet Granulated. Mix the white flour, potato starch and baking powder. Whip egg whites with an egg whisk. Alternately add the flour mixture and egg yolks to the bowl with the egg whites. Mix well. Place the dough into the spring form pan. Bake for 40 minutes on a lower shelf in the oven. Allow the cake to cool and then turn. Mix the milk, egg yolks, SteviaSweet Granulated and cornflour in a pan. Bring to the boil and stir until the mixture is thickened. Cool in a water bath. Add vanilla sugar and curd. Cut the cake with a cake knife into two flat slices. Place one of these slices on a flat plate. Spread the pureed berries and the vanilla cream on the pastry base. Place the other slice on top.

Nutritional information per portion

110 kcal
450 kJ
4.6 Protein in g
8 Carbohydrates in g
6 Fat in g