Ganache and Berry Cups
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the dough
- ⅔ cup all-purpose flour
- ½ cup Almond flour
- ¼ cup sugar
- 1 pinch salt
- 0.333 cup cold butter (diced)
- 1 egg yolk
- For the ganache
- 1.333 cups Dark chocolate (70% cocoa solids, chopped)
- ⅔ cup Milk chocolate (30% cocoa solids, chopped)
- ¼ cup cream (48% fat)
- 2 Tbsps butter
- 3 Tbsps Crème fraiche
- 2 Tbsps Raspberry liqueur
- To decorate
- 12 Raspberries
Preparation steps
1.
For the dough: mix together the flour, almonds, sugar and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Add the egg yolk and mix to a dough. Shape into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 deep tart or bun tins.
4.
Cut the dough into 12 pieces, shape into balls and press into the tins. Line the pastry case with baking paper and fill with baking beans or uncooked rice.
5.
Bake for 10-15 minutes. until dry. Remove the paper and beans and bake for a further 3 minutes.
6.
For the ganache: melt together the chocolate, cream, crème fraîche and butter in a heatproof bowl over a pan of simmering (not boiling) water.
7.
Remove from the heat and stir in the liqueur.
8.
Divide between the pastry cases and place a raspberry on top of each tart. Leave to set at room temperature for at least 2 hours.
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