Tropical Fruit Tart
This is where the exotic fruits really come into their own, bringing more than a third of the daily requirement of defensive vitamin C per piece of cake onto the plate. With less than 300 calories per portion, even slim-conscious connoisseurs can cut themselves a slice of it!
Fat and calorie-conscious cake lovers make the coconut yoghurt themselves: from skimmed milk yoghurt and 2 tablespoons of coconut flakes (instead of ready-made coconut yoghurt).
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 236 mg | (6 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 87 mg |
Ingredients
- Ingredients
- 5 ozs Cultured butter
- 4 ozs cane sugar
- salt
- 3 eggs
- 7 ozs Pastry flour
- 1 ½ tsps Baking powder
- ½ cup
- 3 Kiwi
- ½ Papaya
- 1 small Mango
- 24 Cape gooseberries
- 5 ozs Coconut yogurt
- 4 ozs Quince jelly
Preparation steps
Beat butter, sugar and 1 pinch of salt with a hand mixer until creamy, about 8 minutes.
Add eggs and beat thoroughly. Combine flour and baking powder. Alternating with milk, mix flour into egg batter.
Pour batter into a greased 10-inch diameter fluted tart pan and smooth surface with a spatula. Bake in a preheated oven at 350°F on the bottom rack until light brown, 20-25 minutes
Let tart cool briefly. Remove tart from pan and let cool on a rack.
Peel kiwi and cut into slices. Peel, core and cut payaya into wedges.
Peel mango, cut flesh from pit in 2 thick slices and cut flesh into strips. Remove skins from gooseberries, rinse and pat dry.
Spread coconut yogurt on tart.
Arrange fruit decoratively on top of yogurt.
Heat quince jelly with 3 tablespoons water in a small pot while stirring. Allow to cool briefly then brush on fruit. Serve immediately.