Sugar-free Raspberry Delice
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
6
- For the pastry
- 2 cups all-purpose flour (plus extra for dusting)
- ½ cup unsalted butter
- 3 egg yolks
- water (if needed)
- For the filling
- 2 ½ cups cream (48 % fat)
- 3 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 0.333 cup xylitol
- 2 cups Raspberries
- For the glaze
- ½ cup Raspberry jelly
- 1 Tbsp water
Preparation steps
1.
For the pastry: put all the ingredients into a mixing bowl and mix well with your hands to a soft dough. Shape into a ball, wrap in cling film and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Lightly grease a 23cm|9" heart-shaped flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 7-10 minutes until golden and cooked through.
4.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.
5.
For the filling: heat the cream in a pan and bring to a boil. Remove from the heat and leave to cool slightly.
6.
Whisk the eggs, egg yolk, vanilla and xylitol until blended.
7.
Whisk in the cream and pour into the pastry case. Bake for 30-40 minutes until just set. Remove from the oven and leave to cool.
8.
Arrange the raspberries on top of the vanilla cream.
9.
For the glaze: heat the jam and water in a small pan until melted. Remove from the heat and carefully spoon over the fruit
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