Non-baking protein tart

• 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.