Ingredients
- puffed spelt wheat: 25 g
- erythritol: 20 g
- chocolate 85%: 20 g
- low-fat curd: 500 g
- gelatine: 8 sheet(s)
- water: 200 ml
- honey: 25 g
- erythritol: 50 g
- puffed spelt wheat: 5 g
- chocolate 85%: 5 g
Preparation
Step 1
Add the erythritol together with the puffed spelt wheat into a pan and wait until the erythritol has melted.
Step 2
Afterwards set them aside and let the chocolate melt in a small pot on low heat.
Step 3
Afterwards mix the spelt wheat with the chocolate and put the mass into a 18cm wide springform pan.
Step 4
In the meantime put the sheet of gelatine into a pot with 200 ml of water and let it soak in for ten minutes.
Step 5
Afterwards lightly heat the pot until the gelatine has melted.
Step 6
Now add the curd, erythritol and honey. Spread the curd mass over the bottom of the tart and put it into the refridgerator for at least four hours.
Step 7
Finally garnish with more puffed whole wheat and molten chocolate.