Individual Sweet Cranberry Tarts

5
Average: 5 (2 votes)
(2 votes)
Individual Sweet Cranberry Tarts
share Share
print
bookmark_border Copy URL
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)
Calorie954 kcal(45 %)
Protein20.02 g(20 %)
Fat53.9 g(46 %)
Carbohydrates100.82 g(67 %)
Sugar added20.95 g(84 %)
Roughage7.48 g(25 %)
Vitamin A314.74 mg(39,343 %)
Vitamin D0.8 μg(4 %)
Vitamin E3.57 mg(30 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.59 mg(54 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.14 mg(10 %)
Folate89.32 μg(30 %)
Pantothenic acid1.01 mg(17 %)
Biotin13.88 μg(31 %)
Vitamin B₁₂0.68 μg(23 %)
Vitamin C4.05 mg(4 %)
Potassium461.65 mg(12 %)
Calcium711.43 mg(71 %)
Magnesium52.7 mg(18 %)
Iron5.56 mg(37 %)
Iodine80.82 μg(40 %)
Zinc1.42 mg(18 %)
Saturated fatty acids21.63 g
Cholesterol119.59 mg

Ingredients

for
8
For the pastry
2 cups
½ cup
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
dried Cranberry (chopped)
¾ cup
Hazelnuts (chopped)
How healthy are the main ingredients?
sugareggsugarSemolinaCranberry

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.