Petite Apricot Almond Custard Tarts

0
Average: 0 (0 votes)
(0 votes)
Petite Apricot Almond Custard Tarts
share Share
print
bookmark_border Copy URL
Health Score:
6,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
305
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie305 kcal(15 %)
Protein7.37 g(8 %)
Fat16.79 g(14 %)
Carbohydrates33.46 g(22 %)
Sugar added7.49 g(30 %)
Roughage2.74 g(9 %)
Vitamin A300.2 mg(37,525 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.46 mg(21 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.54 mg(13 %)
Vitamin B₆0.08 mg(6 %)
Folate20.5 μg(7 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C7.35 mg(8 %)
Potassium284.3 mg(7 %)
Calcium72.45 mg(7 %)
Magnesium18.21 mg(6 %)
Iron1.42 mg(9 %)
Iodine22.25 μg(11 %)
Zinc0.53 mg(7 %)
Saturated fatty acids8.55 g
Cholesterol137.56 mg

Ingredients

for
8
Ingredients
200 grams Legume (or pie weights, as desired)
butter (to grease tart molds)
Pastry flour (to dust tart molds)
16 ripe Apricot
1 packet white Pie glaze
4 tablespoons slivered almonds (toasted)
For the crusts
100 grams Pastry flour
1 ½ grams ground clear gelatin (peeled almonds)
1 egg
1 pinch salt
30 grams sugar
60 grams cold butter
For the custard filling
100 milliliters milk
150 milliliters Whipped cream
1 Vanilla bean (slit)
3 egg yolks
30 grams sugar
How healthy are the main ingredients?
Whipped creamsugarApricoteggsalt

Preparation steps

1.

For the crusts, knead almonds, flour, egg, salt, sugar and butter to a smooth dough. Wrap dough in plastic wrap and refrigerate about 20 minutes. Preheat oven to 200°C (approximately 400°F).

2.

Divide dough into 8 portions and roll out each slightly larger than tart molds. Grease tart molds with butter, sprinkle with flour and gently press dough crusts into molds. Prick crusts with a fork and fill with dried beans or pie weights. Bake crusts about 20 minutes. Remove crusts from oven, remove beans or pie weights and cool on a wire rack. Gently remove cooled crusts from tart molds. 

3.

For the custard filling, boil milk, cream and vanilla bean in a saucepan and remove from heat. Beat egg yolks with sugar until creamy. Slowly pour milk mixture in a thin stream into egg yolk mixture, return mixture to saucepan and stir over low heat (do not boil) until creamy. Remove vanilla bean and allow custard filling to cool, stirring occasionally.

4.

Rinse apricots with boiling water, peel, halve and remove pits. Cut apricots into fan wedges by slicing thinly but not completely through. Prepare cake glaze according to package directions. Fill tart crusts with custard filling and top each with two apricot fans. Thinly brush apricots with cake glaze, sprinkle with slivered almonds and refrigerate about 30 minutes before serving.