Fresh Peach and Berry Tarts with Vanilla Crème
Nutritional values
(Percentage of daily recommendation)
| Calorie | 63,785 cal. | (3,037 %) | ||
| Protein | 3,265.89 g | (3,333 %) | ||
| Fat | 3,392.99 g | (2,925 %) | ||
| Carbohydrates | 5,066.75 g | (3,378 %) | ||
| Sugar added | 29.39 g | (118 %) | ||
| Roughage | 5.56 g | (19 %) |
| Vitamin A | 48,989.7 mg | (6,123,713 %) | ||
| Vitamin D | 1,341.32 μg | (6,707 %) | ||
| Vitamin E | 77.12 mg | (643 %) | ||
| Vitamin B₁ | 47.76 mg | (4,776 %) | ||
| Vitamin B₂ | 174.77 mg | (15,888 %) | ||
| Niacin | 741.59 mg | (6,180 %) | ||
| Vitamin B₆ | 37.3 mg | (2,664 %) | ||
| Folate | 5,211.38 μg | (1,737 %) | ||
| Pantothenic acid | 385.89 mg | (6,432 %) | ||
| Biotin | 1,969.24 μg | (4,376 %) | ||
| Vitamin B₁₂ | 464.91 μg | (15,497 %) | ||
| Vitamin C | 53.82 mg | (57 %) | ||
| Potassium | 137,048 mg | (3,426 %) | ||
| Calcium | 116,663 mg | (11,666 %) | ||
| Magnesium | 10,351.7 mg | (3,451 %) | ||
| Iron | 35.03 mg | (234 %) | ||
| Iodine | 23,777.5 μg | (11,889 %) | ||
| Zinc | 382.8 mg | (4,785 %) | ||
| Saturated fatty acids | 1,945.91 g | |||
| Cholesterol | 10,659.4 mg |
Ingredients
- For the tart dough
- Dough (8 Tortelettformen)
- 250 grams Pastry flour
- 125 grams cold butter
- 3 Tbsps sugar
- 1 pinch salt
- 1 egg
- For the vanilla crème
- 400 liters milk
- 1 Vanilla bean
- 4 egg yolks
- 80 grams sugar
- 25 grams Pastry flour
- 1 pinch salt
- To serve
- 8 Peaches (halves) (canned)
- 8 Strawberries
- 100 grams Whipped cream
- mint
Preparation steps
For the tart dough: Combine the flour, sugar and salt, make a well in the center, add the chopped butter around the edges and place the egg in the well with 30 ml (approximately 2 tablespoons) lukewarm water. With a large butter knife, chop all ingredients together until crumbly then quickly knead with your hands until smooth, shape into a ball, wrap in plastic wrap and chill for 30 minutes.
For the vanilla crème: Cut the vanilla bean in half lengthwise, scrape the seeds into a saucepan, add the milk and vanilla bean and bring to a boil.
Whisk the egg yolks and sugar until creamy then mix in the flour.
Gradually whisk the boiling milk into the egg yolk mixture, pour everything back into the saucepan, remove the vanilla bean and simmer over low heat, stirring constantly, until thick and creamy.
Strain the custard through a sieve and let cool.
Sprinkle the surface with a thin layer of sugar to prevent a skin from forming.
Grease 8 tartlet pans. Roll the dough out between 2 sheets of parchment paper and use to line the prepared tartlet pans. Bake in a preheated oven (180°C) (approximately 350°F) for about 30 minutes, until golden brown. Remove from the oven, let cool slightly then remove the tart shells from the molds and let cool completely on a wire rack.
Drain the peaches and then cut into wedges. Rinse the strawberries, hull and cut in half. Whip the cream.
Fill the tart shells with the custard and top with peaches, strawberries, whipped cream and mint leaves.
