Riesling Tart with Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 86 mg | (2 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the crust
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 125 grams cold butter
- 75 grams powdered sugar
- 1 packet Vanilla sugar
- 1 generous pinch salt
- 4 Tbsps cold water
- For the filling
- 150 grams sugar
- 2 tsps cinnamon
- 100 grams Pastry flour
- 125 grams butter
- 300 milliliters Riesling
Preparation steps
For the crust, mix flour with baking powder. Cut butter into pieces and knead into flour mixture with powdered sugar, vanilla sugar, salt and water to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes. Roll out dough on a floured surface. Grease a tart pan 26 cm diameter (approximately 10 inches diameter). Line prepared tart pan with dough and trim edge straight.
For the filling, mix cinnamon and sugar and sprinkle over crust alternately with flour. Cut butter into cubes and distribute over crust. Pour wine over butter in crust. Bake tart in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for about 40 minutes. Let tart cool on a wire rack.
For the topping, whisk egg, egg yolk, sugar, Riesling and brandy until smooth and creamy. Dollop tablespoons of topping over tart and sprinkle with cinnamon sugar to serve.
