Chocolate Apple Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,257 cal. | (60 %) | ||
| Protein | 21.82 g | (22 %) | ||
| Fat | 72.12 g | (62 %) | ||
| Carbohydrates | 132.4 g | (88 %) | ||
| Sugar added | 58.52 g | (234 %) | ||
| Roughage | 2.68 g | (9 %) |
| Vitamin A | 764.91 mg | (95,614 %) | ||
| Vitamin D | 2.06 μg | (10 %) | ||
| Vitamin E | 6.35 mg | (53 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 2.22 mg | (19 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 42.64 μg | (14 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 8.15 mg | (9 %) | ||
| Potassium | 537.03 mg | (13 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 13.58 mg | (5 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 60.8 μg | (30 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 42.12 g | |||
| Cholesterol | 361.3 mg |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 150 grams butter
- 1 egg
- 1 pinch salt
- 75 grams sugar
- softened butter (for the pan)
- 3 Apple
- 2 Tbsps lemon juice
- 350 grams Quark
- 200 grams sour Whipped cream
- 1 packet Chocolate pudding powder (for 500 ml of liquid)
- 1 tsp Baking powder
- 3 eggs
- 75 grams softened butter
- 125 grams sugar
- 1 pinch salt
- 2 Tbsps liquid honey
- powdered sugar (for dusting)
Preparation steps
Knead the flour, chopped butter, egg, salt and sugar into a smooth dough. Add a little cold water or flour, as needed. Form the dough into a ball, wrap in plastic and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease the tart tin with butter.
Rinse the apples, halve, remove the cores and slice. Drizzle the apples with lemon juice.
Mix the quark and sour cream. Stir in the pudding powder and baking powder. Separate the eggs. Beat the butter and sugar until frothy. Gradually add the egg yolks. Fold the butter mixture into the quark mixture. Beat the egg whites with the salt until stiff and fold into the quark mixture.
Roll the dough out on a floured surface. Line the buttered tart tin with the dough, forming an edge. Spread the quark mixture on top and smooth. Cover with the apple slices and brush the apples with the honey.
Bake for about 45 minutes. Remove from the oven and let cool.
Serve dusted with powdered sugar.
