Individual Sweet Cranberry Tarts
(2 votes)
(2 votes)
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
954
calories
Calories
Healthy, because
Even smarter
Nutritional values
These individual tarts are high in sugar but a good source of antioxidants from the cranberries.
If you don't have cranberries, feel free to use another berry instead.
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 954 kcal | (45 %) | ||
| Protein | 20.02 g | (20 %) | ||
| Fat | 53.9 g | (46 %) | ||
| Carbohydrates | 100.82 g | (67 %) | ||
| Sugar added | 20.95 g | (84 %) | ||
| Roughage | 7.48 g | (25 %) |
more nutritional values
| Vitamin A | 314.74 mg | (39,343 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.57 mg | (30 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 89.32 μg | (30 %) | ||
| Pantothenic acid | 1.01 mg | (17 %) | ||
| Biotin | 13.88 μg | (31 %) | ||
| Vitamin B₁₂ | 0.68 μg | (23 %) | ||
| Vitamin C | 4.05 mg | (4 %) | ||
| Potassium | 461.65 mg | (12 %) | ||
| Calcium | 711.43 mg | (71 %) | ||
| Magnesium | 52.7 mg | (18 %) | ||
| Iron | 5.56 mg | (37 %) | ||
| Iodine | 80.82 μg | (40 %) | ||
| Zinc | 1.42 mg | (18 %) | ||
| Saturated fatty acids | 21.63 g | |||
| Cholesterol | 119.59 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the pastry
- 2 cups
- ½ cup
- ⅞ cup
- 1
-
butter (to grease the tins)
- For the topping
- 2 cups
- 1 cup
- ¼ cup
- 0.333 cup
- 2 cups
- 2 tablespoons
- To garnish
- ½ cup
- ¾ cup
Hazelnuts (chopped)
Preparation steps
1.
To make the pastry, pile the flour and the sugar on the work surface and stir in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and quickly knead into a smooth pastry. Shape into a ball, wrap in cling film and chill for 30 minutes.
2.
Place the condensed milk in a pot and bring to the boil. On a medium heat, stir constantly for around 30 minutes, until a thick toffee is created. Leave to cool.
3.
To make the poppy seed filling, heat the milk, butter and sugar in a pot and add the poppy seeds and the semolina. Allow to bubble for around 5 minutes and then remove from the heat. Leave to cool slightly.
4.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease the tartlet tins with butter.
5.
Split the pastry into 8-10 equal pieces and roll out on a floured work surface slightly bigger than the baking tins and place the pastry in the tins creating an edge all the way round. Fill with the poppy seed mixture and bake for around 30 minutes.
6.
Transfer the toffee into a piping bag and pipe onto the tartlets. Sprinkle with the cranberries and the hazelnuts and serve.
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