Petite apricot almond custard tarts
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 70.6 μg | (118 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 18 g |
Ingredients
- 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 Tbsps 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
Preparation steps
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).
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.
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.
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.