Shortcrust Pastry

Preparation: 10 minutes, plus 30 minutes for chilling

Makes a 24 cm tart base


  • 200 g plain flour
  • 50 g xylitol
  • 100 g cold butter, cut into small pieces
  • 2 tablespoons cold water


Pour the flour and xylitol into a large bowl and rub in the butter until it looks and feds like breadcrumbs. Splash the mix with the cold water and form into a ball. Transfer to a flat, floured surface. Roll the pastry out using a rolling pin and short strokes. Give the pastry a quarter turn every so often. Once the pastry is five centimetres larger than your flan dish, lay it in there, pressing it into the comers. Do not cut the edges.

Chill for 30 minutes. Preheat  the oven to 180·c. Line the pastry with baking  paper and fill with dry beans (pulses) to weigh it down. Bake for 15 minutes. Remove from the oven, lift out the paper and beans and cook for another five minutes. Trim the edges to make it neat.

Fruit Tart

Preparation: 1 hour

Makes one 24 cm diameter tart

  • Shortcrust pastry case (see above)
  • 400 g mixed berries, rinsed 50 g xylitol
  • 150 ml lactose-free milk
  • 300 g lactose-free cream
  • 4 eggs


Preheat the oven to 165·c. Place the berries in a pot over a low heat to warm through briefly. Sprinkle the fruit with 50g of xylitol and marinate off the heat for 20 minutes. Transfer the fruit to the pastry. Using a whisk, combine the milk, cream, eggs and remaining xylitol in a bowl, stirring until the xylitol dissolves. Pour the mix over the berries and bake the tart in the oven for 45 minutes.

Taken from the The Sugar Detox Plan, by Dr Kurt Mosetter, Dr Wolfgang Simon, Thorsten Probost and Anna Cavelius, published by Modern Books, RRP £14.99, 10th March 2016. Photography by Elwin Street Productions 2016.