Pork and Berry Tartlets
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
394
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the pastry
- 1 ⅔ cups all-purpose flour
- ½ cup cold butter (diced)
- 1 pinch salt
- 1 egg (beaten)
- For the filling
- 8 Tbsps Crème fraiche
- ½ cup Cranberry
- 1 cup ham (chopped)
- ⅔ cup Gruyere (sliced and chopped)
Preparation
Kitchen utensils
1 Tablespoon, 1 Small knife, 1 Large knife, 1 Peeler, 1 Fine grater, 1 Cutting board, 1 Wooden spoon, 1 große Non-stick pan mit Deckel, 1 großer Plate, 1 Bowl, 1 Whisk
Preparation steps
1.
Sift the flour into a large bowl then rub in the butter until the mixture resembles breadcrumbs. Add the salt and beaten egg and bring the mixture together to form a dough. You may need to add a little water. Wrap the dough in cling film and chill for 30 minutes.
2.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Grease 8 deep patty tins or muffin tins.
3.
Roll out the pastry on a lightly floured surface and cut rounds to line the tins. Gently press the dough into the tins and lightly prick the bases with a fork. Bake for 10 minutes.
4.
Spoon the creme fraiche into the pastry cases, add the cranberries and ham and top with the cheese. Bake for a further 10 minutes.
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