Clafoutis Tartlet with Gooseberries
Clafoutis tartlet with gooseberries - Fruity snack for summer
Healthy, because
Even smarter
Nutritional values
Gooseberries contain a lot of pectin, a dietary fiber that is good for our intestinal flora and can lower cholesterol levels. Eggs and milk provide us with plenty of protein, which the body needs, among other things, to build muscle.
These clafoutis tartlets also taste really great with other berries: try black, red or white currants or huckleberries as the mood takes you.
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 374 mg | (9 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 9 ¾ ozs Spelt flour (Type 630 + 2 tablespoons for processing)
- 4 ¼ ozs butter (+ 1 tsp for the ramekins)
- 1 ½ ozs Powdered sugar from Raw cane sugar
- 1 egg yolk
- 1 pinch salt
- 9 ozs Gooseberry
- 1 Vanilla bean
- 5 ozs milk (whole)
- 1 Organic orange (peel and juice)
- 2 ½ ozs Raw cane sugar
- 2 eggs
Kitchen utensils
Preparation steps
Knead 7-ounces flour with 4-ounces butter in flakes, powdered sugar, egg yolk, and 1 pinch of salt into a smooth dough, adding a little cold water as needed. Cover and chill for 30 minutes.
Brush ramekins with remaining butter. Roll out dough on a floured work surface to approx. 1/4" thickness and cut-out circles (approx. 5.5-inches). Place in ramekins and press well against bottom and sides. Cover with baking paper and legumes and pre-bake in preheated oven at 180 °C / 350 ˚F for 10 minutes. Remove pulses and paper and let tartlets cool for 5 minutes; do not turn off the oven.
Meanwhile, for the topping, sort out the gooseberries, clean, wash and pat dry. Cut the vanilla pod in half lengthwise and scrape out the pulp with a knife. Mix remaining flour with milk, vanilla pulp, orange peel, and 3.5 ounces of sugar until smooth. Mix in the eggs and pour the mixture into the ramekins. Add the gooseberries and bake the tartlets in the oven for about 25 minutes until golden brown.
Meanwhile, for the syrup, boil down orange juice with remaining sugar in a saucepan over low heat for about 5 minutes until syrupy.
Cool tartlets for 5 minutes, remove from molds and drizzle with syrup. Serve while still warm or cooled.
