Coconut Berry Tart
(Percentage of daily recommendation)
|Calorie||182 kcal||(9 %)|
|Protein||7 g||(7 %)|
|Fat||6 g||(5 %)|
|Carbohydrates||24 g||(16 %)|
|Sugar added||14 g||(56 %)|
|Roughage||7 g||(23 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.5 mg||(4 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||2.8 mg||(23 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||33 μg||(11 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||7.2 μg||(16 %)|
|Vitamin B₁₂||0.3 μg||(10 %)|
|Vitamin C||17 mg||(18 %)|
|Potassium||331 mg||(8 %)|
|Calcium||129 mg||(13 %)|
|Magnesium||69 mg||(23 %)|
|Iron||1.7 mg||(11 %)|
|Iodine||7 μg||(4 %)|
|Zinc||1.4 mg||(18 %)|
|Saturated fatty acids||4.1 g|
|Uric acid||19 mg|
Separate the eggs. (Reserve yolks for another use). Place the egg whites in a tall vessel. Add 1 pinch of salt and beat with a hand mixer until stiff. Then gradually add 2 heaping tablespoons cane sugar, the powdered sugar and sweetener while beating until combined.
Beat in baking powder. In a small bowl, stir together coconut, wheat bran and flax seed, then fold into egg whites.
Line the bottom of a springform pan (20 cm) (approximately 8 inches) in diameter with a piece of parchment paper and trim to fit.
Pour meringue mixture into pan and smooth with a rubber spatula. Bake in preheated oven at 150°C (fan 130°C, gas: mark 1-2) (approximately 300°F) for 35-40 minutes.
Soak the gelatin in a bowl of cold water until softened.
Prepare the vanilla pudding according to package instructions, cooking with the milk and remaining 2 tablespoons cane sugar.
Remove gelatin from water and dissolve in the hot (but not boiling) pudding, stirring frequently.
Pour the pudding into a bowl to cool, stirring constantly with a whisk to prevent a skin from forming.
Once the pudding starts to set, stir in the yogurt. Loosen the meringue crust from the springform pan and let cool on a rack.
Gently rinse and dry berries. Remove any stems and cut if necessary.
Rinse the lime with hot water, wipe dry and finely grate zest. Squeeze juice from lime and sprinkle juice and zest over the berries.
Pour the vanilla pudding over the crust and top with berries. Cut into 8 pieces with a serrated knife and serve.