Coconut Berry Tart
Coconut Berry Tart - Your guests will be impressed with this creamy tart!
Healthy, because
Even smarter
Nutritional values
Wheat bran and linseed bring plenty of fibre into the coconut macaroon cake, in addition the many unusable kernels of the berries are digestive. And the main minerals potassium, calcium and magnesium are not neglected here either.
Boil the milk with the pulp of half a vanilla pod (also boil the scraped off pod, remove it later) - then the aroma of the pudding cream becomes more intense in a natural way.
(Percentage of daily recommendation)
| Calorie | 182 cal. | (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 | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 3 eggs
- 1 pinch salt
- 2 heaping Tbsps sugar
- 2 Tbsps powdered sugar
- 1 Tbsp Sweetener
- 1 pinch Baking powder
- 2 ozs Shredded coconut
- 2 ozs Wheat bran
- 1 oz coarse flaxseed
- 3 sheets gelatin
- ½ pkg vanilla pudding mix
- 1 cup
- 2 Tbsps cane sugar
- 9 ozs Yogurt (low-fat)
- 11 ozs mixed Berry (such as strawberries, raspberries, currants)
- ½ Lime
Kitchen utensils
Preparation steps
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.
