Strawberry smoothie, pearls of Japan and lychees

300g (1 can) syrup lychees
100g  pearls of Japan
200g strawberries
1 yoghourt
1 touch of stevia
25 cl soya milk

Mix together the strawberries, yoghourt and stevia. Cook the pearls of Japan with the syrup from the lychees till it evaporates. Thinly slice the lychees.

Put in glass cups, one level of soya /pearl of Japan, one level of thin slices of lychees, and one level of strawberry smoothie with stevia.

Put in the fridge and eat it cool.
 

Gazpacho with tomato, strawberry, basil and stevia

200g strawberries
200g tomatoes
10 basil leaves
5 cl balsamic vinegar
10cl water
one touch of stevia

In a blender, mix the strawberries, tomatoes and basil. Add water, stevia and balsamic vinegar.
Cool in the fridge and eat after 4 hours.
 

 Chocolate and hazelnut tart

a)- Sweet tart :
250g flour
125g butter
80g sugar
1 egg
a touch of salt

Make a fountain with the flour, in the centre put the sugar, salt, egg and butter cut into small pieces.
Mix quickly with the finger tips to form the dough. When it is smooth, roll it in a ball and let it rest for 2 hours.
Cut the dough into circles to fill the small tart tins. Bake blank for 30 minutes at 180°C.

b)- Ganache with chocolate, stevia, and hazelnuts
250g dark chocolate
20cl liquid cream (30% fat  minimum)
20cl milk
50g crushed hazelnuts
one touch of stevia

Melt the chocolate with bain-marie.Mix the milk and cream and boil. Pour the mixture into the chocolaté. Mix to form a smooth batter , add the stevia gradually according to taste.

Put some crushed hazelnuts in the bottom of the tart and add the ganache. Keep 2 hours in the fridge and enjoy !