Tarte Aux Fraises

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Tarte Aux Fraises
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
831
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie831 kcal(40 %)
Protein15.07 g(15 %)
Fat48.67 g(42 %)
Carbohydrates78.55 g(52 %)
Sugar added19.55 g(78 %)
Roughage3.28 g(11 %)
Vitamin A488.8 mg(61,100 %)
Vitamin D1.29 μg(6 %)
Vitamin E6.18 mg(52 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.57 mg(52 %)
Niacin6.28 mg(52 %)
Vitamin B₆0.15 mg(11 %)
Folate150.8 μg(50 %)
Pantothenic acid1.23 mg(21 %)
Biotin10.39 μg(23 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C45.26 mg(48 %)
Potassium257.46 mg(6 %)
Calcium122.31 mg(12 %)
Magnesium68.86 mg(23 %)
Iron4.21 mg(28 %)
Iodine51.37 μg(26 %)
Zinc1.19 mg(15 %)
Saturated fatty acids24.54 g
Cholesterol345.23 mg
Author of this recipe:

Ingredients

for
6
For the pastry
2 ¾ cups
All purpose flour (plus extra for dusting)
¾ cup
1 tablespoon
1 pinch
7 tablespoons
butter (diced)
1
For the filling
6
0.333 cup
¾ cup
1 teaspoon
grated lemon zest
1 teaspoon
1 ½ cups
cream (485 fat, whipped)
16 ounces
Strawberries (sliced)
3 tablespoons
1 pinch
ground cinnamon

Preparation steps

1.
Stir together the flour, ground almonds, sugar and salt. Add the butter and egg and work to the consistency of breadcrumbs, then quickly knead into a dough. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Lightly grease a 25cm|10" tart tin.
3.
Roll out the chilled pastry on a lightly floured surface to 1cm|1/2" thickness and line the tin. Lay a piece ofnon-stick baking paper on top of the pastry and weigh it down with dried beans. Bake for 20 minutes. Remove from the oven and remove the beans and paper.
4.
For the filling: place the egg yolks and sugar in a large stainless steel bowl over a pan of simmering (not boiling) water. Add the wine, lemon zest and vanilla extract.
5.
Whisk the mixture for 12-15 minutes, until tripled in volume, frothy and pale. Set the custard aside to cool for 15-20 minutes.
6.
Whisk the cream until soft peaks form. Fold 3/4 of the whipped cream into the cooled custard. Reserve the remaining whipped cream.
7.
Pour the custard into the pastry shell. Chill the tart and reserved whipped cream in the refrigerator.
8.
Arrange sliced strawberries on top of the tart.
9.
Mix the 3 tablespoons sugar and cinnamon and sprinkle over the tart. Slice and decorate with the reserved whipped cream.