Tropical Lime Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 2 Tbsps Almond slivers
- 50 grams white Chocolate
- 1 can Pineapple crushed, about 340 grams or 12 ounces, drained)
- 1 organic Lime
- 200 grams Quark
- 50 grams powdered sugar
- 2 sheets white gelatin
- 2 Tbsps Shredded coconut
Preparation steps
For the dough: Put flour on the work surface, mix with salt and create a well in the center of the flour. Cut cold butter into small pieces and distribute onto flour. Crack egg into the well. Use a pastry cutter to combine ingredients into a dough. Add lukewarm water as needed. Shape dough into a ball, wrap in plastic wrap and chill for 30 minutes.
Roll out dough on a floured surface. Line greased ramekins with dough. Bake in an oven preheated to 180° C (approximately 350°F) for 12-15 minutes. Remove and let cool slightly, release from ramekins and leave to cool.
For the filling: Roast almonds in a dry frying pan. Finely chop chocolate. Drain pineapple in a sieve, collect the juice. Rinse lime with hot water, zest and juice.
Beat drained quark until creamy. Stir in powdered sugar, lime zest and juice.
Soften gelatin in cold water. Combine chocolate, almonds and coconut. Sprinkle half of the mixture into the tarts.
Heat 2 tablespoons pineapple juice, squeeze gelatin and dissolve into warm pineapple juice. Stir in 2 tablespoons of quark mixture. Stir gelatin mixture into remaining quark mixture.
Spread cream into each tart and smooth. Top with pineapple and chill for about 4 hours. Serve garnished with remaining coconut mixture.
