Delicious low-calorie recipes

Prepare the tart base by placing the egg, melted butter, sweetener and cottage cheese in a bowl and whisking until smooth.

Add the baking powder to the flour, stir and add to the egg-cream mixture. Knead the dough and place it in the fridge for ~30 minutes.

Make the cream - Mix the milk with the eggs, cornstarch, sweetener and vanillin. Whisk and heat until the mixture thickens and bubbles. Set aside to cool.

Add the fresh Ricotta cheese to the cooled cream and whisk.

Preheat the oven to 180 °C. Take the dough out of the fridge, place it in a tart tin and prick it with a fork. Put crumpled baking paper on top, put something heavy on top (I used chickpeas), and bake in the oven for ~20 minutes. Then remove the peas, put the tart base back in the oven, and bake for another ~10 minutes (depending on your stove).

Remove the tart base from the oven, cool and remove from the tin.

Prepare the chocolate cream - Melt 50 g of 'RED' sugar-free dark chocolate in milk (I do this by microwaving it for 20 seconds). Cool slightly and spread on the bottom of the tart.