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Spiced Root Veg Tartlet

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Spiced Root Veg Tartlet
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1006
calories
Calories
0
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Ingredients

for
6
servings
For the crust
1 ¾ cups
½ teaspoon
ground cinnamon
½ teaspoon
cup
1 ½ cups
ground Hazelnuts
cup
1
large egg (beaten)
For the filling
1 cup
1 cup
cooked, mashed Parsnips
¾ cup
1 tablespoon
½ teaspoon
ground cinnamon
3
eggs (beaten)
1 teaspoon
To decorate
ground cinnamon
1
lemon (pared zest)

Preparation steps

1.
For the crust: sift the flour and spices into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the hazelnuts, sugar and egg and mix to a dough. If the mixture is too stiff add a little water. Roll into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 x 10cm|4" tartlet or flan tins.
4.
Roll out the dough and line the base and sides of the tins. Chill while you make the filling.
5.
For the filling: mix together the cream cheese, parsnips, and sugar until combined. Add the flour, and cinnamon and mix until blended.
6.
Stir in the eggs and vanilla until just combined. Pour into the pastry cases and bake for 20-30 minutes until the pastry is cooked and golden and the filling is set. Cool in the tins and chill until ready to serve.
7.
To decorate: sprinkle the tarts with cinnamon and lemon zest.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie1,006 kcal(48 %)
Protein16.13 g(16 %)
Fat63.81 g(55 %)
Carbohydrates97.05 g(65 %)
Sugar added54.49 g(218 %)
Roughage4.77 g(16 %)
Vitamin A452.94 mg(56,618 %)
Vitamin D1.33 μg(7 %)
Vitamin E9.86 mg(82 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.52 mg(47 %)
Niacin5.33 mg(44 %)
Vitamin B₆0.25 mg(18 %)
Folate151.44 μg(50 %)
Pantothenic acid0.87 mg(15 %)
Biotin26.65 μg(59 %)
Vitamin B₁₂0.97 μg(32 %)
Vitamin C10.52 mg(11 %)
Potassium428.31 mg(11 %)
Calcium107.52 mg(11 %)
Magnesium75.35 mg(25 %)
Iron3.62 mg(24 %)
Iodine45.8 μg(23 %)
Zinc1.4 mg(18 %)
Saturated fatty acids26.79 g
Cholesterol226.96 mg
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