Fruit tartlet
Allergens:
Ingredients for 5 portions
Calculate portions
Dutch dough
0.25 kg
Basic patissiere cream
0.4 l
Peach in syrup
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
Plain flour
0.125 kg
Butter
0.075 kg
Icing sugar
0.038 kg
Eggs
0.25 ud
Vanilla flavour
0.013 g
Table salt
0.25 g
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
482.72
kcal
Carbohydrates
65.84
g
Proteins
9.99
g
Lipids
19.45
g
Fiber
1.83
g
Saturates
9.49
g
Monounsaturated fatty acids
5.3
g
Polyunsaturated fatty acids
1.09
g
Cholesterol
166.14
mg
Calcium
139.98
mg
Iron
1.33
mg
Zinc
0.99
mg
Vitamin A
225.86
ug
Vitamin C
12.16
g
Folic acid
30.7
ug
Salt (Sodium)
156.77
mg
Sugars
37.07
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Dessert
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed