Fruit tartlet

120 min
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Dutch dough 0.25 kg
Basic patissiere cream 0.4 l
Melocotón en almíbar 0.133 kg
Candied cherries 0.02 kg
Pineapple in syrup 0.066 kg
Kiwi 0.05 kg
Frutgel (cold gelatine) 0.02 kg
Basic English cream 0.05 l
See Recipe
Plain flour 0.063 kg
Butter 0.038 kg
Icing sugar 0.019 kg
Eggs 0.125 ud
Vanilla flavour 0.006 g
Table salt 0.125 g
See Recipe
Sterilised milk 0.4 l
Cinnamon stick 0.132 ud
Plain flour 0.04 kg
Sugar 0.08 kg
Eggs 2.0 ud
See Recipe
Sterilised milk 0.05 l
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Line the mould with the dutch dough.
  • Fill it with patissiere cream.
  • Bake at 200 ºC.
  • Once cold, remove from the mold.
  • Place the previously laminated fruits on top of the cream.
  • Glaze with gel.
  • Plate up and serve with English cream.
Nutritional information (1 portion)
Energy
380.42
kcal
Carbohydrates
55.29
g
Proteins
9.05
g
Lipids
13.31
g
Fiber 1.37 g
Saturates 6.16 g
Monounsaturated fatty acids 3.76 g
Polyunsaturated fatty acids 0.9 g
Cholesterol 156.46 mg
Calcium 138.98 mg
Iron 1.22 mg
Zinc 0.91 mg
Vitamin A 167.55 ug
Vitamin C 9.98 g
Folic acid 26.41 ug
Salt (Sodium) 149.64 mg
Sugars 37.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.