Strawberry Tartlets
Strawberries contain a good portion of vitamin C and potassium, which activates kidney activity.
Choose organic strawberries if possible.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 220 mg | (6 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 55 mg |
Ingredients
- Ingredients
- 8 ozs Pastry flour
- 2 ozs ground almonds
- 1 Tbsp Baking powder
- salt
- 1 egg
- 4 ozs Cultured butter
- 3 ozs Dark chocolate
- 1 ½ lbs Strawberries
- ½ lemon
- 9 ozs Ricotta cheese
- 6 Tbsps powdered sugar
- 1 Tbsp Amaretto (or almond syrup)
- 1 Tbsp chopped Shelled pistachio
Preparation steps
Mix flour, almonds, baking powder and 1 pinch of salt in a bowl. Separate egg. Cut butter into small pieces. Add egg yolks, butter and 1-2 tablespoons of water to flour mixture and blend with hand mixer until smooth.
Press dough flat, wrap in plastic wrap and refrigerate for 1 hour.
Roll dough out thinly on a floured work surface and cut out 12 circles approximately 5 1/2 inches in diameter. Line 12 tartlet molds approximately 5 1/2 inches and press dough into molds.
Pierce the bottom of each tartlet several times with a fork. Bake in a preheated oven at 350°F/convection 325°F. Cool on a wire rack and remove tartlet shells from pans.
Chop chocolate and melt in a bowl over hot but not boiling water. Pour into tartlet shells and let cool.
Meanwhile, rinse strawberries and cut in half. Squeeze lemon.
Mix ricotta, lemon juice, powdered sugar and amaretto in a bowl until smooth.
Fill a piping bag with ricotta cream mixture and distribute cream on tartlets. Arrange strawberries on tartlets and sprinkle with chopped pistachios.