Vanilla Cream-Filled Fruit Tart

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Vanilla Cream-Filled Fruit Tart
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
152
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie152 kcal(7 %)
Protein2.64 g(3 %)
Fat5.45 g(5 %)
Carbohydrates24.13 g(16 %)
Sugar added6.24 g(25 %)
Roughage1.73 g(6 %)
Vitamin A67.65 mg(8,456 %)
Vitamin D0.28 μg(1 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.05 mg(4 %)
Folate21.62 μg(7 %)
Pantothenic acid0.35 mg(6 %)
Biotin2.73 μg(6 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C7.39 mg(8 %)
Potassium141.88 mg(4 %)
Calcium37.23 mg(4 %)
Magnesium9.52 mg(3 %)
Iron0.71 mg(5 %)
Iodine12.08 μg(6 %)
Zinc0.35 mg(4 %)
Saturated fatty acids1.53 g
Cholesterol55.31 mg

Ingredients

for
1
Ingredients
1 finished Shortcrust
150 grams Raspberries
150 grams Blueberries
2 Peaches
150 grams Apricot
For the vanilla cream
¼ liter milk
½ Vanilla bean
3 egg yolks
75 grams sugar
How healthy are the main ingredients?
RaspberryBlueberryApricotsugarPeach

Preparation steps

1.

Rinse the fruit, cut the peaches and apricots in half and remove the pits. Slice the peaches and apricots.

For the vanilla cream: Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean and milk and bring to a boil.  Cover and let stand 10 minutes. Whip the egg yolks with the sugar until frothy and gradually pour in the milk. Return to the saucepan and cook, stirring constantly until the cream is thick. Strain through a sieve into a bowl set over an ice water bath and whisk occasionally until chilled. 

2.

Spoon the cooled cream into the tart shell and smooth the top. Arrange the fruit alternately in a decorative fashion on the cream and serve immediately.