Shortcrust pastry with raspberries

Ingredients for 1 servings:

• 140 g sweetener (erythritol)
• 200 g margarine
• 300 g flour
• 1 m.-sized apple
• 1 handful of raspberries, frozen or fresh
• 2 tsp, whipped vanilla pudding powder
• 1 tbsp sweetener (erythritol)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with erythritol – sugar-free and vegan

Knead flour, margarine, and 140g erythritol into a shortcrust pastry and chill for 30 minutes. Peel the apple, cut it into small pieces, and mix it with the raspberries. Sprinkle with custard powder and 1 tablespoon of erythritol and mix. Roll out the chilled dough thinly and cut out circles using a large glass. Place a heap of the fruit filling on half of the circles, cover each with a second circle, and press down lightly at the edges. To prevent the filling from running out the sides during baking, cut one or two slits in the top circle before covering the filling. Brush with a little water or milk and bake at 175°C fan-assisted oven for about 25-30 minutes.