Raspberry Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,525 cal. | (120 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 185 g | (159 %) | ||
| Carbohydrates | 169 g | (113 %) | ||
| Sugar added | 44 g | (176 %) | ||
| Roughage | 28.7 g | (96 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 59 μg | (98 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 31.9 μg | (71 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,938 mg | (48 %) | ||
| Calcium | 518 mg | (52 %) | ||
| Magnesium | 281 mg | (94 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 122.5 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 87 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough
- 3 sheets white gelatin
- 150 milliliters Coconut milk
- 100 grams Yogurt (0.1% fat)
- 4 Tbsps powdered sugar
- ½ lemon (juice)
- 2 Tbsps Coconut liqueur
- 150 grams Whipped cream
- 500 grams Raspberries
- Ingredients
- mint
Preparation steps
Thaw the puff pastry.
Roll out the puff pastry until slightly larger than the baking dish. Line the dish with the pastry and form an edge. Bake for about 20 minutes at 200°C (approximately 400°F). Remove from the oven and let cool. Carefully remove the pastry from the dish. Let cool.
Soak the gelatin in cold water. Mix the coconut milk. yogurt and powdered sugar. Stir in the lemon juice and coconut liqueur. Dissolve the dripping wet gelatin in a small saucepan over low heat. Remove from the heat and stir 3 tablespoons of the yogurt cream into the gelatin mixture. Mix the gelatin with the remaining cream. Chill until the cream begins to gel.
Rinse the raspberries and pat dry.
Whip the cream until stiff and fold into the coconut cream. Spread the cream on the pastry and smooth. Spread the raspberries on top. Chill for about 2 hours.
Serve garnished with mint leaves.
