Gluten Free Nut Tartlets

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Gluten Free Nut Tartlets
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
396
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie396 kcal(19 %)
Protein1.84 g(2 %)
Fat23.84 g(21 %)
Carbohydrates45.4 g(30 %)
Sugar added18.55 g(74 %)
Roughage1.12 g(4 %)
Vitamin A138.36 mg(17,295 %)
Vitamin D0 μg(0 %)
Vitamin E0.57 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.71 mg(6 %)
Vitamin B₆0.07 mg(5 %)
Folate4.77 μg(2 %)
Pantothenic acid0.16 mg(3 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C2.25 mg(2 %)
Potassium74.01 mg(2 %)
Calcium17.46 mg(2 %)
Magnesium18.35 mg(6 %)
Iron0.46 mg(3 %)
Zinc0.25 mg(3 %)
Saturated fatty acids10.9 g
Cholesterol40.71 mg
Author of this recipe:

Ingredients

for
12
For the tarts
1 ½ cups
1 cup
Corn starch (heaped)
1 cup
2 ½ ounces
Mangoes (pureed)
2 tablespoons
0.333 cup
¼ cup
1 cup
1 tablespoon
For the icing
1 ½ cups
2 tablespoons
How healthy are the main ingredients?
Mango

Preparation steps

1.
For the tarts: mix the flour and cornflour in a mixing bowl. Remove about 1/3 and set aside for the filling.
2.
Combine the larger amount of flour with 200g|7 oz butter, 40g mango puree and the pear juice and work to a smooth dough. Add a little water if necessary.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 tart or bun tins.
4.
Roll the pastry out thinly on a floured surface and use an 8cm|3"cutter to cut out rounds. Gently press the pastry rounds into the tins and prick several times using a fork.
5.
Mix together the remaining ingredients until smooth. Spoon into the pastry cases.
6.
Bake for about 25 minutes until golden brown. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the icing: sift the icing sugar into a bowl. Gradually beat in the water until smooth. Drizzle over the tarts and leave to set.