Raspberry Tart

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Raspberry Tart
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Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
1211
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,211 kcal(58 %)
Protein28.71 g(29 %)
Fat80.47 g(69 %)
Carbohydrates96.96 g(65 %)
Sugar added37.05 g(148 %)
Roughage4.94 g(16 %)
Vitamin A662.75 mg(82,844 %)
Vitamin D1.76 μg(9 %)
Vitamin E14.83 mg(124 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.97 mg(88 %)
Niacin4.87 mg(41 %)
Vitamin B₆0.11 mg(8 %)
Folate72.4 μg(24 %)
Pantothenic acid0.57 mg(10 %)
Biotin25.33 μg(56 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C17.43 mg(18 %)
Potassium668.35 mg(17 %)
Calcium306.77 mg(31 %)
Magnesium114.41 mg(38 %)
Iron3.36 mg(22 %)
Iodine52.8 μg(26 %)
Zinc1.62 mg(20 %)
Saturated fatty acids36.19 g
Cholesterol319.8 mg

Ingredients

for
1
For the dough
200 grams
50 grams
ground almonds (peeled)
75 grams
1 pinch
1
150 grams
Pastry flour (for the desktop)
softened Butter (for the pan)
Legumes (for blind baking)
For the filling
3
75 grams
250 grams
250 grams
1
Vanilla bean (seeds)
1
Orange (juice)
2 tablespoons
100 grams
Almonds (peeled)
Powdered sugar (for dusting)

Preparation steps

1.

For the dough, mix the flour, almonds, sugar and salt on a work surface. Form a well in the center. Beat the egg and pour into the well. Chop the butter and spread around the flour. Quickly knead the ingredients into a smooth dough. Form the dough into a ball, wrap in plastic and chill for about 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Roll out the dough until slightly larger than the pan. Line the buttered pan with the dough, forming an edge. Cover the dough with parchment paper and cover with dried beans. Bake for about 10 minutes.

4.

For the filling, rinse the raspberries. Separate the eggs. Whip the egg whties until stiff. Gradually sprinkle in the powdered sugar, beating until the mixture shines. Mix the quark, cream cheese, egg yolks, vanilla seeds, orange juice and cornstarch. Fold in the egg whites.

5.

Remove the crust from the oven and remove the parchment paper and beans. Spread half of the cream on the crust. Spread the raspberries over the cream. Cover with the remaining cream. Top with almonds and bake for about 35 minutes, until golden brown.

6.

Remove from the oven and let cool. Serve dusted with powdered sugar.