- puffed spelt wheat: 5 g
- chocolate 85%: 5 g
Add the erythritol together with the puffed spelt wheat into a pan and wait until the erythritol has melted.
Afterwards set them aside and let the chocolate melt in a small pot on low heat.
Afterwards mix the spelt wheat with the chocolate and put the mass into a 18cm wide springform pan.
In the meantime put the sheet of gelatine into a pot with 200 ml of water and let it soak in for ten minutes.
Afterwards lightly heat the pot until the gelatine has melted.
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.
Finally garnish with more puffed whole wheat and molten chocolate.