To make the pastry, add the flour and Splenda into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
- Makes12 servings
- Prep Time30 min
- Made withSplenda Granulated Sweetener
For the shortcrust pastry
- 175 g plain flour
- 75 g chilled butter
- 2-3 tablespoons cold water
- ½ tablespoon SPLENDA® Granulated
For the filling
- 3 tablespoons SPLENDA® Raspberry Jam
- 125 g butter
- 125 g ground almonds
- 1 free-range egg, beaten
- 50 g flaked almonds + for sprinkling
- 3 tablespoons of milk
- 15 g SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy288 kcal369.23%
- Total Fat22.00 g28.21%
- of which saturates9.30 g3.38%
- Total Carbohydrate14.00 g5.09%
- of which sugars1.00 g0.36%
- Protein8.20 g16.4%
Roll out the dough on a lightly floured work surface and use to line a 23 cm flan tin. Leave in the fridge to chill for 30 minutes. Preheat the oven to 200°C / Gas 6.
Line the pastry case with foil and fill with baking beans or rice. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
For the filing, spread the base of the flan generously with Splenda Raspberry Jam.
Melt the butter in a pan, take off the heat and then stir in the Splenda. Add ground almonds and egg. Pour into the flan tin and sprinkle over the flaked almonds.