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Raspberry Tart

with Cornmeal Crust

Raspberry Tart - Raspberry Tart - Golden yellow cornmeal makes this sleek raspberry tart special
100 kcal
Raspberry Tart - Golden yellow cornmeal makes this sleek raspberry tart special

(0)

Difficulty:easy
Preparation:35 min
Ready in:70 min
Low-sugar
high-fiber
lactose-free
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
100
5%
Protein
2 g
4%
Fat
4 g
5%
Added Sugar
5 g
6%
Carbohydrates
13 g
5%
Roughage
2 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For pieces

5 tablespoonsCanola oil (50 ml)
1 pinchSalt
3 ouncesCornmeal
4Egg
4 ouncesCane sugar
4 ouncesPastry flour
3 teaspoonsCream of tartar
1 poundRaspberries
liquid Sweetener (to taste)
Powdered sugar (to taste)

Kitchen Utensils

1 Small pot, 1 Kitchen scale, 1 Whisk, 1 Mixing bowl, 1 Hand mixer, 1 Tablespoon, 1 Bowl, 1 Baking sheet, 1 Parchment paper, 1 Rubber spatula, 1 Fine-mesh sieve, 1 Small bowl, 1 Freezer bag, 1 Kitchen shears, 1 Large knife, 1 Oven rack

Directions

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1 In a small pot, bring 270 ml (approximately 1 cup) water, canola oil and a pinch of salt to a boil. While stirring with a whisk, sprinkle cornmeal into pot and cook 5 minutes. Remove from heat.
2 Beat eggs in a mixing bowl with a hand mixer until fluffy, gradually adding 70 grams (approximately 4 tablespoons plus 2 teaspoons) sugar.
3 Gradually pour hot polenta into egg mixture, stirring constantly.
4 Mix flour and cream of tartar in a bowl and fold into the cornmeal mixture.
5 Line a baking sheet with parchment paper, cover with batter and smooth with a rubber spatula. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on middle rack for about 20 minutes.
6 Meanwhile, rinse raspberries and press about 350 grams (approximately 12 ounces) through a fine sieve into a small bowl to create a puree.
7 Mix raspberry puree with remaining sugar and season to taste with sweetener. Fill a small freezer bag with mixture, seal the bag and cut a small tip.
8 Remove baking sheet from oven and place on a work surface or an upturned oven rack. Immediately pipe raspberry puree in wave-like strips on hot tart.
9 Let tart cool completely for about 30 minutes. Before serving, cut into 20 pieces, cover with remaining raspberries and sprinkle with powdered sugar to taste.
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