Puff Pastry with Sliced Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 30.7 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 450 grams Puff pastry dough (frozen)
- 1 egg yolk
- 1 Tbsp milk
- 8 sheets white gelatin
- 200 milliliters Coconut milk (unsweetened)
- 2 Banana
- 2 lemons (juice)
- 50 grams sugar
- 200 grams Whipped cream
- 500 grams Strawberries
- Shredded coconut
- chopped Pistachio
Preparation steps
Thaw puff pastry sheets laying next to each other.
Cut a 1 cm (approximately 1/2 inch) wide margin off the puff pastry from the long and short sides of each sheet. Place the dough sheets on a lined baking tray and brush the edges with egg white. Lay the strips of dough on top and cut off excess edges.
Whisk egg yolk with milk and brush the dough with yolk milk. Prick dough with a fork several times and put in a preheated oven (200°C, approximately 400°F). Bake 25-30 minutes. Let pastry cool on a wire rack.
Soak the gelatin in cold water.
Pour coconut milk in a bowl. Peel 1 banana and mash with the juice of half of 1 lemon. Stir together with the sugar into the coconut milk. Place dripping wet gelatin in a saucepan and dissolve over low heat. Pour coconut milk into gelatin in a thin stream, stirring constantly. Chill until the mixture starts to gel. Beat cream until stiff and fold into the coconut gel. Refrigerate briefly.
Trim strawberries, rinse and halve or quarter depending on size. Peel the remaining banana, cut into slices and drizzle with the remaining lemon juice.
Scrape cream into a piping bag with a star tip and pipe cream onto the puff pastry tarts. Distribute strawberries and banana slices on the cream and garnish with shredded coconut and pistachios. Serve immediately.
