(about 10 inches in diameter)
Crust:
Filling:
First prepare the dough; put butter in a bowl and stir until creamy, add allulose and mix well.
Meanwhile, dissolve the yolks in milk and once completely mixed, add to the butter mixture.
Mix everything.
Lastly, add the flour and mix with your hands, only pressing the dough, without kneading. Wrap in a plastic wrap or bag and refrigerate for 1 hour.
Then roll out the dough in all directions using a rolling pin, put in a previously buttered mold and cut the edges. Put in the fridge for 1 more hour before baking. Put in the oven, preheated to 360°F, for 15 to 20 minutes.
Allow to cool before filling.
For the filling, one option is to use only pulp, mash the rough bindweed fruit to eliminate the seeds (you can mash them by hand and sift with a strainer) or mashing only 9 oz of rough bindweed fruit and adding with the remaining 3.5 oz of the fruit as it is.
Separately, hydrate the gelatin leaves in cold water for 15 minutes, drain well and melt for 15 seconds in the microwave or in a bain-marie.
Beat the cream cheese until soft, add allulose, beat and then add natural yogurt and rough bindweed fruit pulp, mixing well.
Finally, add the gelatin leaves and whole rough bindweed fruit (if there any left), combine well and put in the mold. Refrigerate for at least 3 hours before serving.
Decorate with fresh rough bindweed fruit on top.
