Pastry Custard Torte with Redcurrants
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 384 mg | (10 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 42 g |
Ingredients
- Ingredients
- 1 pkg Puff pastry dough (frozen)
- For the custard and topping
- 1 packet vanilla pudding mix
- 400 milliliters milk
- 40 grams sugar
- 300 grams red Currants
- 50 grams powdered sugar
- 400 milliliters Whipped cream
- 2 packets Cream stabilizer
- 2 packets Vanilla sugar
- For decorating
- 80 grams powdered sugar
- 4 tsps red Fruit juice
- 200 milliliters Whipped cream
- 1 packet Cream stabilizer
- Currants (for garnish)
Preparation steps
Thaw puff pastry according to package instructions. Layer puff pastry sheets, roll out on a lightly floured surface and cut into two rectangles 15 x 20 cm (approximately 6 x 8 inches). Place puff pastry rectangles on a baking sheet lined with parchment paper and refrigerate for about 1 hour. Sprinkle puff pastry with a little water and bake in oven preheated to 225°C (fan: 200°C, gas mark 5-6)(approximately 425°F) for about 15 minutes. Immediately cut one pastry rectangle into 6 triangles and let all pastry pieces cool.
For the custard, cook vanilla pudding powder according to package directions with milk and sugar and let cool while stirring. For the topping, rinse currants, strip berries from stems with a fork and mix with powdered sugar.
For decorating, mix powdered sugar with red fruit juice, spread over puff pastry triangles and let dry.
Set pastry rectangle on a plate and set a rectangular cake frame around pastry rectangle. Whip cream with vanilla sugar and cream stabilizer and fold into custard mixture. Spread custard over pastry rectangle and refrigerate 1-2 hours. Spread topping over custard and set pastry triangles on torte. For decorating, whip cream with cream stabilizer until stiff, transfer to a pastry bag with a large star tip and pipe onto torte and pastry triangles. Garnish torte with currants and lemon balm, if desired, to serve.
