Mixed Berry Tart

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Average: 5 (1 vote)
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Mixed Berry Tart

Mixed Berry Tart - A mixed berry fruitcake

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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
181
calories
Calories

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.

1 piece contains
(Percentage of daily recommendation)
Calorie181 kcal(9 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates22 g(15 %)
Sugar added6 g(24 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C17 mg(18 %)
Potassium161 mg(4 %)
Calcium32 mg(3 %)
Magnesium20 mg(7 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids4.7 g
Uric acid21 mg
Cholesterol60 mg

Ingredients

for
12
Ingredients
1 lemon
2 egg yolks
7 ounces Pastry flour (plus some flour to shape and work surface)
4 tablespoons sugar
4 ounces cold Cultured butter (plus some butter for the pan)
7 ounces Raspberries
10 ounces Blackberry
5 ounces Blueberries
Legume (or pie weights for blind baking)
3 sheets red gelatin
7 fluid ounces Raspberry juice (or apple/cherry juice, unsweetened)
How healthy are the main ingredients?
BlackberryRaspberryBlueberrysugarlemon

Preparation steps

1.

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.

2.

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.

3.

Rinse and drain the berries.

4.

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.

5.

Remove from the oven, remove the parchment paper with the legumes and let cool.

6.

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.

7.

Spread the berries on the crust and cover with the gelatin mixture. Chill for 30 minutes. Cut into pieces and serve.