Gluten-Free Vanilla Yogurt and Seasonal Fruit Tart

• Tart shell dough (for a 2 cm ring)

• 25 g Almond flour

• 10 g Erythritol ErythritolA natural, almost zero-calorie sweetener that looks and bakes much like sugar.

• 8 g Egg white

• 5 g Vanilla protein yogurt

• 1 pinch Salt

• Creamy filling

• 80 g Vanilla protein yogurt

• 3 g Sugar-free instant vanilla pudding mix

• 3 drops Liquid monk fruit sweetener Monk fruit / sucralose sweetenerA zero-calorie liquid sweetener. Add it by the drop, to taste.

• 1 pinch Lemon zest

• 2 drops Vanilla extract

• 1 Seasonal fruit of your choice, thinly sliced, to decorate

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1. 1

   Mix all the dry crust ingredients together (almond flour, erythritol, salt), then add the wet ones (egg white, yogurt) and mix into an even dough.

2. 2

   Line the sides of the ring with a strip of baking paper, set it on another sheet of baking paper, and press the dough into the ring by hand into an even tart shell.

3. 3

   Prick the dough with a fork and bake at 165C, top and bottom heat with no fan, for 10 minutes loosely covered with foil and another 10 minutes uncovered.

4. 4

   Straight out of the oven, while still hot, gently trim the excess edges with a knife for a clean shape.

5. 5

   Let it cool completely, and only then gently lift off the ring.

6. 6

   Blend all the filling ingredients together until creamy and smooth.

7. 7

   Pour the filling into the cooled shell and arrange thin slices of seasonal fruit on top.