Blackberry Tart for Diabetics

Beat egg and diabetic sweetener until creamy. Fold in flour, cornstarch and salt and pour the mixture into a cake springform pan (diameter 20 cm) lined with baking paper.

Bake in the preheated oven at 175 °C for about 20 minutes.

Then allow to cool.

In the meantime, wash the berries. Put 8 berries aside.

Soak the gelatine. Mix sour milk, yogurt and lemon zest. Add sweetener to taste.

Squeeze out the gelatine, dissolve, stir into the cream and refrigerate.

Whip the cream until stiff. Pour half of it into a piping bag with a star-shaped nozzle.

As soon as the cream begins to gel, fold in the remaining whipped cream and blackberries. Spread the cream on the sponge cake and let it set.

Decorate with whipped topping, remaining blackberries and toasted almond flakes.

Preparation Tip:

Instead of blackberries, you can use other berries, such as blueberries.

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