Berry and Custard Tart

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Berry and Custard Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
438
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie438 kcal(21 %)
Protein10.66 g(11 %)
Fat12.41 g(11 %)
Carbohydrates70.06 g(47 %)
Sugar added33.53 g(134 %)
Roughage1.98 g(7 %)
Vitamin A227.62 mg(28,453 %)
Vitamin D2.13 μg(11 %)
Vitamin E4.17 mg(35 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.48 mg(44 %)
Niacin3 mg(25 %)
Vitamin B₆0.12 mg(9 %)
Folate103.92 μg(35 %)
Pantothenic acid0.83 mg(14 %)
Biotin7.89 μg(18 %)
Vitamin B₁₂1.41 μg(47 %)
Vitamin C58.34 mg(61 %)
Potassium268.19 mg(7 %)
Calcium104.85 mg(10 %)
Magnesium25.08 mg(8 %)
Iron1.85 mg(12 %)
Iodine80 μg(40 %)
Zinc0.87 mg(11 %)
Saturated fatty acids5.3 g
Cholesterol274.71 mg
Author of this recipe:

Ingredients

for
6
For the base
½ cup
4
1 cup
cup
butter (melted)
For the filling
1 ½ cups
4
1 teaspoon
½ cup
½ cup
For the topping
21 ounces
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Tablespoon, 1 Non-stick pan mit Deckel, 1 Wooden spoon, 1 Large knife, 1 Citrus juicer, 1 Offset spatula oder Pfannenwender

Preparation steps

1.
For the base: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" flan or cake tin and line the base with non-stick baking paper.
2.
Put the sugar and eggs in a heatproof bowl over a pan of simmering (not boiling) water. Whisk with an electric whisk until hot, then remove from the heat and whisk continuously for about 10 minutes until doubled in volume.
3.
Whisk in the melted butter until blended.
4.
Sift in the flour and gently stir until just combined.
5.
Spoon into the tin and bake for 25-30 minutes until golden and cooked through. A skewer inserted in the centre should come out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the filling: heat the milk in a pan and bring to a boil. Remove from the heat and leave to cool slightly.
7.
Whisk the egg yolks, vanilla, sugar and cornflour until blended. Whisk in the hot milk and return to the pan. Heat gently, stirring until thickened. Put into a bowl and leave to cool, whisking from time to time.
8.
Place the sponge base on a serving plate and spread the cold custard on top.
9.
Arrange the strawberries upright on the custard.