Orange and Lemon Tart
Orange and Lemon Tart - Fruity vitamin C bomb
Healthy, because
Even smarter
Nutritional values
Orange juice is an excellent source of carotenoids: The plant pigments contribute to cell protection and ensure smooth skin. Whipped cream and yogurt provide us with plenty of calcium. The mineral is essential for strong bones and teeth, among other things.
If you want to save some fat, you can replace half of the cream in the filling with milk. Instead of spelt flour type 1050, the tart also succeeds with whole spelt flour and then brings even more vitamins, minerals and fiber.
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 168 mg | (4 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 178 mg |
Ingredients
- Ingredients
- 4 ½ ozs room temp butter (+ 1 tsp for the mold)
- 1 egg
- 1 pinch salt
- 7 ozs whole spelt flour (+ 2 tablespoons flour for processing)
- 6 ozs Raw cane sugar
- 1 organic lemon
- 3 ½ ozs freshly squeezed Orange juice
- 5 egg yolks
- 14 ozs Whipped cream
- 2 Passion fruit
- 6 ozs Greek yogurt
- 5 candied orange pieces (slices; for garnish)
Kitchen utensils
Preparation steps
For the dough, mix butter with egg and 1 pinch of salt in a bowl. Sprinkle flour and 3 Tablespoons sugar and rub everything with your hands until crumbly. On a floured surface, knead with your hands until a smooth dough, flatten and cover. Let the dough rest in the refrigerator for 30 minutes.
Meanwhile, for the filling, rinse lemon, rub dry, grate zest and squeeze juice. Whisk lemon juice and zest with orange juice, egg yolks and remaining sugar in a bowl until well blended. Carefully stir in the cream, then refrigerate the mixture.
Remove dough from refrigerator and roll out on floured surface. Cut out 3 bunnies from the dough with a cookie cutter. Knead remaining dough again and roll out with a rolling pin about 4 mm thin, slightly larger than the mold, and place in greased mold, raising a rim and pressing down. Prick the bottom several times with a fork. Place a piece of baking paper on top of the dough and cover with pulses for blind baking. Bake in a preheated oven at 200 °C / 400 ˚F for 15 minutes until the dough is golden; bake the cookie bunnies for 10 minutes as well. Take out and remove the pulses together with the baking paper from the cake base.
Beat the egg mixture again well, then pour it on the cake base and bake in the oven for 30 minutes. If the tart browns too much, cover with baking paper.
Remove cake from oven and let cool for 15-20 minutes. Cut passion fruit in half and lift out pulp. Mix yogurt until smooth, spread decoratively on the cake and garnish with passion fruit pulp, bunnies and orange slices.
