Passion Fruit Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 18.8 g | (19 %) | ||
| Fat | 46.71 g | (40 %) | ||
| Carbohydrates | 97.39 g | (65 %) | ||
| Sugar added | 37.42 g | (150 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 447.26 mg | (55,908 %) | ||
| Vitamin D | 2.64 μg | (13 %) | ||
| Vitamin E | 7.32 mg | (61 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 1.74 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 53.74 μg | (18 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 13.13 mg | (14 %) | ||
| Potassium | 195.87 mg | (5 %) | ||
| Calcium | 133.38 mg | (13 %) | ||
| Magnesium | 0.64 mg | (0 %) | ||
| Iron | 3.12 mg | (21 %) | ||
| Iodine | 79.2 μg | (40 %) | ||
| Zinc | 0.03 mg | (0 %) | ||
| Saturated fatty acids | 26.47 g | |||
| Cholesterol | 331.67 mg |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- Legume
- For the filling
- 10 Passion fruit
- 150 grams sugar
- 150 grams Crème fraiche
- 5 eggs
- juiced lemons
Preparation steps
For the filling: Cut passion fruit in half and spoon out pulp. Strain pulp through a sieve, collect juice save 1/8 liter (approximately 1/2 cup). Add some seeds to juice.
Beat eggs until creamy and add sugar.
Beat cream fraiche and stir into egg mixture, then add passion fruit juice and lemon juice. Cover cream and chill overnight.
For the crust: Combine flour and salt on the work surface, create a well in the center and add pieces of butter and egg to well.
Combine with a pastry cutter, then knead by hand to form a dough. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
Press dough until flat, roll out on a floured surface and press into a greased tart tin. Top with parchment paper and beans. Blind bake in an oven preheated to 180°C (approximately 350°F) for about 20 minutes.
Remove from oven and discard paper and beans. Let cool slightly and top with cream. Reduce oven temperature to 150°C (approximately 300°F) and bake tart for about 45 minutes. Remove and chill for at least 4 hours. Slice and serve.
