Diabetic-friendly cherry custard tart

By Drum Digital
08 October 2014

Our delicious egg custard tart in a crisp phyllo pastry shell is sweetened with xylitol, a sugar substitute that’s a boon for those with diabetes.

Serves 6

Preparation: 15 min

Cooking: 35 min

CUSTARD

250 ml (1 c) 2% fat milk

3 egg yolks

60 ml (¼ c) xylitol sweetener

15 ml (1 T) powdered gelatin

5 ml (1 t) vanilla essence

PASTRY

3 sheets phyllo pastry

cooking spray

CHERRIES

125 ml (½ c) xylitol sweetener

15 ml (1T) brandy (optional)

1 can (400 g) pitted sour cherries

Preheat the oven to 180 °C. Grease an 11 x 34 cm rectangular loose-bottom tart tin with cooking spray.

Custard: Heat the milk in a saucepan over medium heat until just below boiling point. Remove from the heat.

Whisk the egg yolks and sweetener in a bowl until well combined.

In a separate bowl sponge the gelatin in a little water for a few minutes.

Gradually whisk the hot milk into the yolk mixture, then return the custard to the saucepan over medium-low heat. Spoon a little of the custard into the gelatin, then add to the remaining custard in the saucepan. Using a wooden spoon, stir gently but continuously, reaching the base and into the corners, for 4 minutes or until the mixture is thick enough to coat the back of the spoon.

Remove from the heat and strain through a fine sieve into a bowl. Stir in the vanilla essence. Allow to cool for 15 minutes, stirring occasionally.

Pastry: Trim the pastry to fit the baking tin (with a little overhang). Spray one sheet with cooking spray, place another sheet on top and spray, then put the last sheet on top. Line the baking tin with the pastry and pour the cooled custard over the base. Bake for 12 minutes or until the pastry is cooked.

Cherries: Stir the sweetener, brandy (if using) and cherry liquid in a pan over low heat to dissolve the sweetener, then boil over high heat for 3 minutes.

When ready to serve, top the tart with the cherries and drizzle the syrup over.

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