Puff Pastry Fruit Tart

Name: Puff Pastry Fruit Tart
Total time: 1 h
Yield: 4
Ingredients: 9 ounces Puff pastry; 0.5 cup Crème fraiche; 1 tablespoon Corn starch; 1 egg yolk; 0.25 cup sugar; 2.667 cups Rhubarb (cut into 2 cm lengths); 4 scoops Pistachio Ice Cream; 4 tablespoons honey; 4 tablespoons chopped Pistachio

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Health Score:

3,8 / 10

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr

Ready in

Calories:

880

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	880 kcal	(42 %)
Protein	12.36 g	(13 %)
Fat	56.22 g	(48 %)
Carbohydrates	82.94 g	(55 %)
Sugar added	29.82 g	(119 %)
Roughage	1.4 g	(5 %)

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more nutritional values

Vitamin A	150.23 mg	(18,779 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.73 mg	(6 %)
Vitamin B₁	0.32 mg	(32 %)
Vitamin B₂	0.24 mg	(22 %)
Niacin	4.26 mg	(36 %)
Vitamin B₆	0.13 mg	(9 %)
Folate	61.02 μg	(20 %)
Pantothenic acid	0.22 mg	(4 %)
Biotin	2.03 μg	(5 %)
Vitamin B₁₂	0.11 μg	(4 %)
Vitamin C	3.06 mg	(3 %)
Potassium	229.39 mg	(6 %)
Calcium	191.19 mg	(19 %)
Magnesium	23.52 mg	(8 %)
Iron	2.56 mg	(17 %)
Iodine	6.39 μg	(3 %)
Zinc	0.73 mg	(9 %)
Saturated fatty acids	22.83 g
Cholesterol	166.42 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

Rhubarb Pistachio

Ingredients

for

servings

Ingredients: 9 ounces
Puff pastry; ½ cup
Crème fraiche; 1 tablespoon
Corn starch; 1
egg yolk; ¼ cup
sugar; 2 ⅔ cups
Rhubarb (cut into 2 cm lengths)

To serve: 4 scoops
Pistachio Ice Cream; 4 tablespoons
honey; 4 tablespoons
chopped Pistachio

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Preparation steps

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Roll out the pastry and cut out four circles of approx. 12 cm in diameter. Place on the baking tray.

Mix the crème fraîche with the cornflour, egg yolk and sugar until smooth. Spread the mixture over the pastry circles, leaving 1.5 cm free at the edge.

Spread the rhubarb over the cream topping. Bake the tarts in the oven for around 25 minutes until golden brown.

Take the tarts out of the oven and arrange on plates. Put a scoop of ice cream in the middle of each tart, drizzle with honey and serve scattered with pistachios.