Rustic Raspberry Tart

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Rustic Raspberry Tart
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
1360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,360 kcal(65 %)
Protein21.61 g(22 %)
Fat87.51 g(75 %)
Carbohydrates127.88 g(85 %)
Sugar added54.47 g(218 %)
Roughage12.24 g(41 %)
Vitamin A499.39 mg(62,424 %)
Vitamin D1 μg(5 %)
Vitamin E13.98 mg(117 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.54 mg(49 %)
Niacin6.02 mg(50 %)
Vitamin B₆0.11 mg(8 %)
Folate166.45 μg(55 %)
Pantothenic acid0.88 mg(15 %)
Biotin5.01 μg(11 %)
Vitamin B₁₂0.83 μg(28 %)
Vitamin C39.73 mg(42 %)
Potassium272.01 mg(7 %)
Calcium245.05 mg(25 %)
Magnesium142.38 mg(47 %)
Iron5.37 mg(36 %)
Iodine36.39 μg(18 %)
Zinc1.14 mg(14 %)
Saturated fatty acids43.19 g
Cholesterol306.53 mg

Ingredients

for
4
For the pastry
2 cups all-purpose flour
1 ¼ cups Almond flour
1 cup cold butter (diced)
¾ cup caster sugar
1 egg yolk (beaten)
For the filling
cup Crème fraiche
2 eggs
0.333 cup caster sugar
½ teaspoon vanilla extract
1 lemon (juice and zest)
4 cups Raspberries
powdered sugar
How healthy are the main ingredients?
Raspberryegglemon
Preparation

Kitchen utensils

1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Citrus juicer, 1 Toaster, 1 Ice cube tray, 1 Fork

Preparation steps

1.
For the pastry: sift the flour into a mixing bowl and stir in the almonds. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Gradually add the egg yolk and just enough water until the mixture just comes together as a dough. Wrap in cling film and chill for 1 hour.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line a large baking tray with non-stick baking paper.
3.
Pat the dough out into a circle on the baking tray, raising the edges to form a border. Line the tart case with non-stick baking paper and baking beans and bake for 20 minutes until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 minutes until cooked. Leave to cool. Reduce the oven temperature to 170°C (150° fan) 300°F gas 3.
4.
For the filling: whisk the crème fraîche with the eggs, sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case. Place 1/4 of the raspberries on top and bake for 15-20 minutes until the filling is set. Leave to cool.
5.
Place the remaining raspberries on top and sift over a little icing sugar.