Mixed Berry Tart
Mixed Berry Tart - A mixed berry fruitcake
Healthy, because
Even smarter
Nutritional values
The delicious cake contains hardly any fat and added sugar, but thanks to the delicious fruits, it contains a lot of vitamins and minerals.
In order to increase the amount of fiber, you should use whole wheat flour, like wheat, spelt, or emmer.
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 161 mg | (4 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 1 lemon
- 2 egg yolks
- 7 ozs Pastry flour (plus some flour to shape and work surface)
- 4 Tbsps sugar
- 4 ozs cold Cultured butter (plus some butter for the pan)
- 7 ozs Raspberries
- 10 ozs Blackberry
- 5 ozs Blueberries
- Legume (or pie weights for blind baking)
- 3 sheets red gelatin
- 7 fluid ozs Raspberry juice (or apple/cherry juice, unsweetened)
Preparation steps
Rinse the lemon in hot water, dry and zest. Separate the eggs (this recipe requires only the yolks). Mix the pastry flour, sugar and lemon zest on a work surface. Form a well in the center and add the egg yolks and chopped butter. Chop the ingredients with a large knife and knead into a smooth dough. Form a ball, wrap in plastic and chill for 30 minutes.
Grease a tart tin with butter and sprinkle with flour. Roll out the dough onto a lightly floured surface and press into the tart tin, forming an edge. Chill for 30 minutes.
Rinse and drain the berries.
Pierce the dough several times with a fork and cover with parchment paper. Spread the legumes or pie weights on top and bake for 20-25 minutes at 350°F.
Remove from the oven, remove the parchment paper with the legumes and let cool.
Soak the gelatin in cold water for 10 minutes. Squeeze the lemon and collect the juice. Bring the raspberry juice and lemon juice to a boil. Remove from the heat and stir in the squeezed gelatin until it has disolved. Let cool until lukewarm, stirring constantly.
Spread the berries on the crust and cover with the gelatin mixture. Chill for 30 minutes. Cut into pieces and serve.
