Berry and Chocolate Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the pastries
- 400 grams Filo dough
- 1 egg white
- butter (for greasing)
- 200 grams mixed Berry (bromine, currants and strawberries)
- For the cream
- 150 grams Dark chocolate (70% cocoa)
- ½ l milk
- 1 Vanilla bean
- 40 grams cornstarch
- 2 egg yolks
- 4 Tbsps sugar
Preparation steps
For the pastries: Preheat the oven to 200°C (approximately 390°F).
Brush each sheet of dough with a little beaten egg white and layer 4 pieces on top of one another. Cut into 12 squares, about 10 cm (approximately 4 inches) squares. Grease a muffin tin and line wells with layered filo. Bake for about 10 minutes until crispy. Remove from the oven, wait a few seconds, then release it from pan and let cool.
For the cream: Coarsely chop chocolate. Melt a third of the chocolate and spread onto a marble slab. Scrape up to form curls of chocolate, set aside.
Heat milk in a saucepan. Create a slurry with 3 tablespoons of cornstarch and 3 tablespoons of milk and set aside. Slit vanilla pod lengthwise, scrape out seeds and add seeds and pod and remaining chocolate to milk. Increase heat, stirring constantly. Remove vanilla pod. Whisk slurry into mixture and boil briefly.
Beat egg yolks and sugar over a double boiler. Remove from heat, stir in milk mixture and beat until creamy. Cool cream, stirring occasionally, then pour into pastries.
Rinse berries, cut strawberries as needed. Top each pastry with berries, garnish with chocolate curls and serve.
