EatSmarter exclusive recipe

Raspberry Tart

with Cornmeal Crust
4
Average: 4 (4 votes)
(4 votes)
Raspberry Tart

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

share Share
print
bookmark_border Copy URL
Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
100
calories
Calories

Healthy, because

Even smarter

Nutritional values

Raspberry cake simply smarter: Many cheap unsaturated fatty acids are contained in the cake dough prepared with rapeseed oil, which is a little bit reminiscent of polenta and even inexperienced bakers succeed. On top of this, the raspberries contain various secondary plant substances, which researchers attribute a bactericidal and virus-killing effect.

How about a berry mix? You can vary the whole berries for the topping (150 grams) to your heart's content, for example, replace half of the raspberries with blueberries or blackberries.

1 piece contains
(Percentage of daily recommendation)
Calorie100 kcal(5 %)
Protein2 g(2 %)
Fat4 g(3 %)
Carbohydrates13 g(9 %)
Sugar added5 g(20 %)
Roughage2 g(7 %)
Vitamin A0 mg(0 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.7 mg(6 %)
Vitamin B₆0 mg(0 %)
Folate12 μg(4 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C6 mg(6 %)
Potassium72 mg(2 %)
Calcium27 mg(3 %)
Magnesium11 mg(4 %)
Iron0.6 mg(4 %)
Iodine1 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.6 g
Uric acid8 mg
Cholesterol48 mg
Development of this recipe:

Ingredients

for
20
Ingredients
5 tablespoons
Canola oil (50 ml)
1 pinch
3 ounces
4
4 ounces
4 ounces
3 teaspoons
1 pound
liquid Sweetener (to taste)
Powdered sugar (to taste)
Preparation

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 optional Oven rack

Preparation steps

1.
Raspberry Tart preparation step 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.
Raspberry Tart preparation step 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.
Raspberry Tart preparation step 3

Gradually pour hot polenta into egg mixture, stirring constantly.

4.
Raspberry Tart preparation step 4

Mix flour and cream of tartar in a bowl and fold into the cornmeal mixture.

5.
Raspberry Tart preparation step 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.
Raspberry Tart preparation step 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.
Raspberry Tart preparation step 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.
Raspberry Tart preparation step 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.
Raspberry Tart preparation step 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.