Cherry and Choc Tars

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Cherry and Choc Tars
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Health Score:
3,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
674
calories
Calories

Nutritional values

1 tartlet contains
(Percentage of daily recommendation)
Calorie674 kcal(32 %)
Protein7.59 g(8 %)
Fat44.12 g(38 %)
Carbohydrates63.78 g(43 %)
Sugar added0.7 g(3 %)
Roughage0.23 g(1 %)
Vitamin A241.21 mg(30,151 %)
Vitamin D0.24 μg(1 %)
Vitamin E1.29 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.83 mg(15 %)
Vitamin B₆0.05 mg(4 %)
Folate14.38 μg(5 %)
Pantothenic acid0.6 mg(10 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C0.39 mg(0 %)
Potassium222.55 mg(6 %)
Calcium141.22 mg(14 %)
Magnesium16.47 mg(5 %)
Iron0.62 mg(4 %)
Iodine5.79 μg(3 %)
Zinc0.74 mg(9 %)
Saturated fatty acids27.06 g
Cholesterol82.28 mg

Ingredients

for
6
For the pastry
1 ⅔ cups plain flour (plus extra)
½ cup butter (plus extra for greasing)
1 teaspoon caster sugar
1 teaspoon ground cinnamon
1 pinch salt
For the filling
2 cups white chocolate (chopped)
cup double cream
2 ½ tablespoons butter
2 Gelatin sheet
For the decoration
6 Maraschino cherry
How healthy are the main ingredients?
cinnamonsalt

Preparation steps

1.
Prepare the pastry: place the flour, sugar, cinnamon and salt in a mixing bowl. Add the chopped, softened butter and work with your fingertips until you get a nice sandy texture. Next add half a glass of water, pouring in a little at a time and working the pastry with the palm of your hand until it is smooth and evenly mixed. Roll it into a ball and cover it with a cloth. Leave it to chill in the fridge for half an hour.
2.
Preheat the oven to 180°C | 350F | gas 4.
3.
Grease and flour 6 small tartlet moulds. Roll out the pastry onto a floured work surface and line the moulds with it. Prick the pastry with a fork and cover it with baking parchment. Fill each mould with dried beans.
4.
Bake the tart cases in the oven for about 15 minutes. Take them out of the oven and leave them to cool.
5.
Soften the gelatine in the cold water. Place the chocolate in a heatproof bowl and heat the cream in a saucepan to boiling point. Take the cream off the heat and melt the carefully drained gelatine into it, whisking as you do so.
6.
Pour the cream over the chocolate, mixing until you get a smooth consistency and then stir in the finely chopped butter.
7.
Pour the chocolate cream into the tart bases and place them in the fridge for 1 hour.
8.
When you are ready to serve, decorate them with maraschino cherries.