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EatSmarter exclusive recipe

Raspberry Tart

with Cornmeal Crust

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Raspberry Tart
100
calories
Calories

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

0
Print
easy
Difficulty
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Nutritions
1 piece contains
Fat4 g
Saturated Fat Acids0.6 g
Protein2 g
Roughage2 g
Sugar added5 g
Calorie100
Carbohydrates/g13
Bread exchange unit1
Cholesterol/mg48
Uric acid/mg8
Vitamin A/mg0
Vitamin D/μg0.3
Vitamin E/mg1.1
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0.7
Vitamin B₆/mg0
Folate/μg12
Pantothenic acid/mg0.3
Biotin/μg3.8
Vitamin B₁₂/μg0.2
Vitamin C/mg6
Potassium/mg72
Calcium/mg27
Magnesium/mg11
Iron/mg0.6
Iodine/μg1
Zinc/mg0.4
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 20 pieces
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)
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Product recommendation

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

Step 1/9
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.

Step 2/9
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.

Step 3/9
Raspberry Tart preparation step 3

Gradually pour hot polenta into egg mixture, stirring constantly.

Step 4/9
Raspberry Tart preparation step 4

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

Step 5/9
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.

Step 6/9
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.

Step 7/9
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.

Step 8/9
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.

Step 9/9
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.

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