Raspberry, Blueberry, and Redcurrant Tart

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Raspberry, Blueberry, and Redcurrant Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
565
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie565 kcal(27 %)
Protein9.82 g(10 %)
Fat24.01 g(21 %)
Carbohydrates77.31 g(52 %)
Sugar added25.15 g(101 %)
Roughage4 g(13 %)
Vitamin A291.27 mg(36,409 %)
Vitamin D1.47 μg(7 %)
Vitamin E1.71 mg(14 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.41 mg(37 %)
Niacin3.46 mg(29 %)
Vitamin B₆0.08 mg(6 %)
Folate77.78 μg(26 %)
Pantothenic acid0.77 mg(13 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.83 μg(28 %)
Vitamin C18.03 mg(19 %)
Potassium159.59 mg(4 %)
Calcium143.1 mg(14 %)
Magnesium16.66 mg(6 %)
Iron2.77 mg(18 %)
Iodine42.24 μg(21 %)
Zinc0.81 mg(10 %)
Saturated fatty acids13.24 g
Cholesterol189.98 mg

Ingredients

for
6
For the pastry
1 ½ cups all-purpose flour
¼ cup sugar
1 pinch salt
½ cup unsalted butter
1 large egg yolk
2 tablespoons cream (30% fat)
For the filling
½ cup sugar
2 tablespoons Corn starch
2 cups milk
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
3 cups Berry (e. g. raspberries, redcurrants, bluebrries)
0.333 cup seedless Raspberry jam (or strawberry jam)
To decorate
fresh Flowers
How healthy are the main ingredients?
sugarsugarsaltegg

Preparation steps

1.
For the pastry: Mix together the flour, sugar, and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. If the dough is too dry, add another tablespoon of cream. Shape into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 25 cm|10" tart tin.
4.
Roll out the dough on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 20-25 minutes until golden and cooked. Remove the paper and beans and leave to cool.
5.
For the filling: put the sugar, cornflour and milk in a pan. Bring to a boil, stirring and cook for 2 minutes.
6.
Whisk the egg and egg yolks until light.
7.
Pour about 1 cup of the hot milk mixture into the beaten eggs, whisking constantly.
8.
Whisk the egg mixture into the hot milk in the pan and bring to a boil, whisking constantly. Remove from the heat and stir in the vanilla. Cover the surface with cling film, pressing it directly onto the top of the filling to prevent a skin forming. Cool, then chill for 3 hours until thickened.
9.
Pour the chilled filling into the pastry case. Arrange the berries on top of the filling in a circular pattern.
10.
Heat the jam in a small pan until melted. Remove from the heat. Brush the warm jam over the top of the fruit. Chill until ready to serve. Decorate with fresh flowers.