Mango, blueberry and lime slice
Flour, plain, gluten free
1¼ cup(s), (170g)
granulated stevia sweetener
reduced fat oil spread
2 tsp, finely grated
½ cup(s), (60g)
½ tsp, (gluten free)
1 medium, thinly sliced
fruit summer gel
2 tbs, (40g) warmed
- Using a food processor, process 1 cup (135g) flour, 2 tbs stevia and 80g spread until mixture resembles fine breadcrumbs. Add 1 egg yolk and 1 tbs cold water and process until dough just comes together. Turn onto a lightly floured surface and knead for 30 seconds or until smooth. Shape into a disc and cover with plastic wrap and chill for 10 minutes.
- Preheat oven to 200°C. Lightly spray a rectangular slice tin (18cm x 28cm) with oil and line base and 2 long sides with baking paper, allowing it to overhang. Roll pastry between 2 sheets baking paper to fit base of prepared tin. Line tin with pastry. Bake for 15 minutes until firm. Place on a wire rack to cool.
- Meanwhile, using electric beaters, beat lime rind and remaining stevia, spread and egg yolks until light. Stir in lime juice, almond meal, remaining flour and baking powder until combined. Spread over cooled base. Arrange mango and blueberries over the top.
- Bake for 20-25 minutes or until cooked through. Cool. Brush top with fruit gel. Stand for 2-3 minutes or until set.