Berry Tart

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Berry Tart

Berry Tart - A mixed berry fruitcake

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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
181
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie181 kcal(9 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates22 g(15 %)
Sugar added6 g(24 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C17 mg(18 %)
Potassium161 mg(4 %)
Calcium32 mg(3 %)
Magnesium20 mg(7 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids4.7 g
Uric acid21 mg
Cholesterol60 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1
2
200 grams
Pastry flour (and some flour to shape and work surface)
70 grams
120 grams
cold Cultured butter (and some yogurt butter for the pan)
200 grams
300 grams
150 grams
Legumes (for blind baking)
3 sheets
200 milliliters
raspberry juice (unsweetened)

Preparation steps

1.

Rinse the lemon in hot water, dry and zest. Separate the eggs (this recipe requires only the yolks). Mix the pastry flour, sugar and lemon zest on a work surface. Form a well in the center and add the egg yolks and chopped butter. Chop the ingredients with a large knife and knead into a smooth dough. Form a ball, wrap in plastic and chill for 30 minutes.

2.

Grease a tart tin with butter and sprinkle with flour. Roll out the dough onto a lightly floured surface and press into the tart tin, forming an edge. Chill for 30 minutes.

3.

Rinse and drain the berries.

4.

Pierce the dough several times with a fork and cover with parchment paper. Spread the legumes on top and bake for 20-25 minutes at 180°C (approximately 350°F).

5.

Remove from the oven, remove the parchment paper with the legumes and let cool.

6.

Soak the gelatin in cold water for 10 minutes. Squeeze the lemon and collect the juice. Bring the raspberry juice and lemon juice to a boil. Remove from the heat and stir in the squeezed gelatin until it has disolved. Let cool until lukewarm, stirring constantly.

7.

Spread the berries on the crust and cover with the gelatin mixture. Chill for 30 minutes. Cut into pieces and serve.