Summer Berry Tartlets

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Summer Berry Tartlets
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
880
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie880 kcal(42 %)
Protein9.52 g(10 %)
Fat52.51 g(45 %)
Carbohydrates96.19 g(64 %)
Sugar added4.19 g(17 %)
Roughage1.68 g(6 %)
Vitamin A450.84 mg(56,355 %)
Vitamin D0.93 μg(5 %)
Vitamin E2.5 mg(21 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.34 mg(31 %)
Niacin4.15 mg(35 %)
Vitamin B₆0.05 mg(4 %)
Folate97.31 μg(32 %)
Pantothenic acid0.51 mg(9 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C19.97 mg(21 %)
Potassium166.7 mg(4 %)
Calcium51.17 mg(5 %)
Magnesium20.48 mg(7 %)
Iron2.23 mg(15 %)
Iodine17.78 μg(9 %)
Zinc0.58 mg(7 %)
Saturated fatty acids31.49 g
Cholesterol222.95 mg
Author of this recipe:

Ingredients

for
6
For the pastry
2 cups
1 cup
chilled unsalted butter (diced)
1
large egg (beaten)
2 tablespoons
1 tablespoon
cream (48% fat)
2 teaspoons
1 teaspoon
For the filling
cup
cream (48% fat)
cup
1 cup
1 cup
6 tablespoons
seedless Raspberry jam
To decorate

Preparation steps

1.
For the pastry: in a food processor, combine all the ingredients and process until the dough begins to come together. shape into a ball and wrap in cling film. Chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter 6 individual tart tins.
3.
Divide the dough into 6 equal pieces and press into the tins. Prick the pastry all over with a fork, line the pastry cases with non-stick baking paper and fill it with rice or dried beans. Bake for 20-25 minutes until golden and cooked. Remove the paper and beans and leave to cool.
4.
For the filling: whisk the cream until thick and stir in the lemon curd until smooth. Spoon into the pastry cases.
5.
Arrange the berries on top of the filling.
6.
Warm the jam in a small pan and brush over the berries. Sift a little icing sugar over each tart.