Nutty Strawberry Tart
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
528
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ½ cups mixed Nut (your favorite)
- 1 cup all-purpose flour
- ½ cup granulated sugar (plus 2 additional tablespoons; divided)
- ½ tsp baking soda
- 1 ½ tsps pure vanilla extract (divided)
- ⅔ cup melted butter
- ½ cup Red currant jelly
- 1 Tbsp water
- 1 cup heavy whipping cream (chilled)
- 42 large, fresh Strawberries (rinsed; dried and hulled)
Preparation steps
1.
Preheat oven to 350º F.
2.
In the bowl of a food processor, combine nuts, flour, 1/2 cup sugar and baking soda; pulse until coarsely ground. Transfer nut and flour mixture to a large bowl, add 1/2 teaspoon vanilla extract. Add melted butter; using clean hands, mix until mixture is well moistened. Divide mixture between six 4 1/2 x 3/4-inch mini-tart pans with removable bottoms. Press mixture firmly onto the bottom and half way up the sides of the tart pans. Bake for 10 to 12 minutes or until golden brown. Remove from oven and cool completely.
3.
In a small saucepan set over medium heat, add red currant jelly. Cook for about 3 minutes, or until syrupy, add water to thin slightly. Remove from heat and let cool to room temperature. Once cooled, refrigerate until ready to use.
4.
In a large bowl, combine cream, remaining sugar and vanilla; beat together using an electric mixer set on medium speed, until soft peaks form.
5.
Fill each prepared tart shell with whipped cream and top with 7 strawberries. Chill in refrigerator of at least 45 minutes before serving. Drizzle with red currant jelly glaze prior to serving.
