Fruit Tartlets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 100 grams cold butter
- 3 Tbsps Coconut flakes
- 2 Tbsps sugar
- 1 pinch salt
- 1 egg
- For blind baking
- Parchment paper (dried peas)
- For covering
- 250 grams Pineapple
- 100 grams black Grape
- 2 Figs
- ½ Banana
- 1 Kiwi
- 1 Mandarin orange
- 3 Tbsps Crème fraiche
- 3 Tbsps Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 1 packet Vanilla sugar
- 1 Tbsp chopped Pistachio
Preparation steps
For the dough: Create a mound with the flour on the work surface, mix with coconut flakes, sugar and salt and make a well in the middle. Cut the cold butter into small pieces to distribute around the well and add the beaten egg and approximately 50 ml (approximately 1/4 cup) of lukewarm water in the well. Chop all ingredients with a knife until crumbly, then quickly knead into a dough with your hands. Form into a ball, wrap in plastic wrap and chill for 30 minutes.
Roll out the dough thinly between 2 sheets of parchment paper and cut circles roughly the size of the fluted ramekins. Line the greased ramekins with the dough. Also cut parchment paper to the size of the ramekins, place on the dough and cover with dried peas. Bake in a preheated oven (200°C) (approximately 400°F) for about 15 minutes, remove and let cool. Remove peas and parchment paper.
For the filling: Rinse fruits as needed, brushing and/or peeling. Chop fruits and distribute decoratively on the tart shells. Mix creme fraiche, yogurt, lemon juice and vanilla sugar and spread over the fruit. Sprinkle with pistachios and serve.
