• 50 g butter
• ½ tsp baking powder
• 12 tbsp Low Protein Custard
• 12 strawberries
• 3 tsp strawberry jam (optional)

• 2⁄₃ cup Loprofin Baking Mix

1. Preheat the oven to 190°C.
2. Add Loprofin Baking Mix and baking powder to a large bowl, rub in the butter until the texture resembles coarse breadcrumbs. Slowly add enough water to make a soft, manageable dough.
3. Place the pastry mixture on a sheet of greaseproof paper and lightly knead for 30 seconds until a smooth dough forms. Roll out the dough on the greaseproof paper and cut into circles to line 12 tartlet tins.
4. Blind bake in a preheated oven for 10-12 minutes.
5. When cooled, spoon 1 tbsp custard into each tartlet (see Custard Recipe).
6. Halve the strawberries and place on top of each tart and cover with strawberry jam warmed in the microwave.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.