Fruit Tartlets

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Fruit Tartlets
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Health Score:
71 / 100
1 hr 25 min.

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie443 cal.(21 %)
Protein7 g(7 %)
Fat23 g(20 %)
Carbohydrates50 g(33 %)
Sugar added8 g(32 %)
Roughage4.3 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.2 mg(10 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate30 μg(10 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C22 mg(23 %)
Potassium451 mg(11 %)
Calcium64 mg(6 %)
Magnesium40 mg(13 %)
Iron1.3 mg(9 %)
Iodine7 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids14.7 g
Uric acid43 mg
Cholesterol83 mg
Complete sugar25 g


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
How healthy are the main ingredients?

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.