Strawberry Tart with Low Syn Homemade Pastry
Just 4 syns per slice (!!!), with a completely syn free sweet, creamy filling that tastes just like traditional patisserie and homemade low syn pastry this tart is an absolute must make this summer!
The secret to this tart, well one of them at least, is a new product I’ve discovered called Trimbake. Bear with me here because this takes a bit of explaining! Trimbake is a sugar and fat replacer which replicates some of the function of fat and refined sugar and therefore allows you to replace much of these in your recipes! Despite the fact it has 95% fewer calories than vegetable oil, it isn’t completely syn free because it’s made from pureed veg and fruit but it is just 49 calories per 100g which is pretty epic! Because of the fruit and veg, it also contains a huge amount of natural fibre and therefore boosts the fibre content of your dishes which is never a bad thing. As it’s not a product that is yet on the Slimming World app, I put the nutritional information into the Syns Calculator on the Slimming World website and it works out at just 0.5 syns per 100g! That’s 1 syn for a full 200g pouch…and this recipe only needed 75g. That’s pretty epic if you ask me! To put this into perspective, Trimbake is 49kcal for 100g, whereas butter is 734kcal for 100g! You can infact reduce the overall calorie content by 25-30% on average, so think of the syns you’re saving! You can buy Trimbake here.
I was a bit skeptical when deciding to make pastry using Trimbake, as I thought that removing 75% of the butter in the recipe and replacing it with pureed fruit and veg couldn’t possibly work! But I decided to give it a go, and to my absolute amazement it made fantastic pastry. It’s not quite as flaky as regular pastry, but it’s absolutely delicious and bakes really well. You just have to leave it in the oven for an extra 10 minutes than you would if you were making normal pastry, as the Trimbake requires longer.
When I think of fruit tarts like this, I immediately think back to my childhood holidays in Switzerland, where they quite frankly make incredible tarts! And no self respecting fruit tart is complete without a shiny glaze on top! That threw up a problem for a few minutes, as traditional glazes are made with tonnes of sugar and that’s obviously not an option here! So instead, what I did was make a kind of sweet jelly using Sukrin :1 sweetener (my absolute favourite, I won’t use anything else!) and gelatin. It worked a treat and added a whole new dimension to the recipe!
My second dilemma for this recipe, was how to achieve that sweet patisserie filling you get on traditional fruit tarts. My answer was to use the Sukrin Melis Icing Sugar, which is also a sweetener. Unlike most sweeteners, not only are the Sukrin ones natural, but they actually perform exactly the same as their regular counterparts and you can substitute one for one. I don’t think, as far as I know anyway, that there is anyone else who makes an icing sugar sweetener, and in all honesty it’s probably the one of the most useful products I’ve come across since starting Slimming World!
Now that I had conquered all of the obstacles to making a really knock out fruit tart, the Slimming World way, all I had left to do was make it. It’s definitely not one of the quickest recipes I’ve ever made, but it’s totally worth it, and it’s ideal if you’ve got a taster evening or family event coming up as it’s so close to the original thing they won’t know the difference!
A delicious strawberry tart for under 4 syns per slice, so close to the high syn version you won't know the difference!
- 25g Flora Light
- 75g Trimbake (see post for details)
- 2tbsp Water
- 20cm Tart Tin
- Beads for blind baking
- 4tbsp Sukrin Melis Icing Sugar (see post for details)
- 1/2 Sachet Powdered Gelatin (12g packet = 6g)
- 100mls Boiling Water
- 1x Punnet of Strawberries
- 100mls Boiling Water
- 2tbsp Sukrin :1 Sweetener
- In a mixing bowl add the flour, Flora Light and Trimbake and mix using your hands until it all comes together into a rough ball, use the water if it isn't coming together enough.
- Tip out onto a clean surface and knead until it forms a smooth dough. Wrap this in clingfilm and leave to rest in the fridge for at least half an hour.
- Meanwhile, preheat your oven to 170 degrees.
- When your pastry has rested for at least half an hour, remove it and use a rolling pin (or wine bottle!!!) to roll it into a large circle big enough to fit your tart tin about 3mm thick.
- Gently place this into your tart tin and then press it softly into the grooves around the edge. Trim the excess pastry off neatly.
- Cover the pastry with baking paper, and fill this with your blind baking beads, rice or beans (whatever you prefer to use). Place in the oven for 30 minutes. When it's done you'll see that the pastry has shrunk away from the edges of the tin slightly. Leave to cool.
- Whilst the pastry is cooling, dissolve the gelatin for the filling in the boiling water until it is completely dissolved. Let cool and then mix it together with the quark and icing sugar.
- Pour the filling into the cooled pastry case, and place this in the fridge on a level shelf to set for half an hour.
- When the filling is wobbly, slice enough strawberries in half to place around the edge, and then thinly slice the rest to scatter over the top.
- Dissolve the gelatin for the glaze in the boiling water and add the sweetener. Allow to cool and then carefully spoon this over the strawberries.
- Place the tart back in the fridge to continue setting for up to an hour (or more if you wish, this can be made the day before) and then slice and enjoy!
The filling and glaze for this recipe is completely syn free. The pastry works out at just under 4 syns per slice when divided into 10 slices. The filling isn't completely set which is the way I like it, if you want it to be more set simply use slightly more gelatin.
Find out more about Trimbake on their website: www.trimbake.co.uk
*I was provided with some of the products in this recipe for free in order to review them, however all views and opinions are my own.