Vanilla Cream-Filled Fruit Tart
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
152
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 2.64 g | (3 %) | ||
| Fat | 5.45 g | (5 %) | ||
| Carbohydrates | 24.13 g | (16 %) | ||
| Sugar added | 6.24 g | (25 %) | ||
| Roughage | 1.73 g | (6 %) |
more nutritional values
| Vitamin A | 67.65 mg | (8,456 %) | ||
| Vitamin D | 0.28 μg | (1 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.14 mg | (10 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 21.62 μg | (7 %) | ||
| Pantothenic acid | 0.35 mg | (6 %) | ||
| Biotin | 2.73 μg | (6 %) | ||
| Vitamin B₁₂ | 0.21 μg | (7 %) | ||
| Vitamin C | 7.39 mg | (8 %) | ||
| Potassium | 141.88 mg | (4 %) | ||
| Calcium | 37.23 mg | (4 %) | ||
| Magnesium | 9.52 mg | (3 %) | ||
| Iron | 0.71 mg | (5 %) | ||
| Iodine | 12.08 μg | (6 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 1.53 g | |||
| Cholesterol | 55.31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 finished Shortcrust
- 150 grams Raspberries
- 150 grams Blueberries
- 2 Peaches
- 150 grams Apricot
- For the vanilla cream
- ¼ l milk
- ½ Vanilla bean
- 3 egg yolks
- 75 grams sugar
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.
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