(pl) Fruit Tart
- Number of Servings: 9
Ingredients
# Egg Yolk, 3 large (remove)# Cinnamon, ground, 1 tsp (remove)# Cloves, ground, 1 tsp (remove)# Nutmeg, ground, 1 tsp (remove)# Pepper, black, 1 tsp (remove)# Salt, 1 dash (remove)# Grape Juice, 1 cup (remove)# Almonds, 0.66 cup, ground (remove)# Almond Butter, 2 tbsp (remove)# Vanilla Bean, 2 serving (remove)# Banana, dehydrated, or banana powder, 100 grams (remove)# Dates, 10 date (remove)# Splenda, 18 tsp (remove)# Honey, 9 tsp (remove)
1. Cut bananas and dates into 1/8-in.-thick slices and put in a large bowl. Bring 6 cups of water to a boil and pour over. Let sit 10 minutes. Drain and put in a large pot over medium-high heat with juice, honey , and 1/2 tsp. salt. Bring to a boil. Meanwhile, tie up peppercorns, cinnamon, allspice, and cloves in a 6- by 6-in. piece of cheesecloth and add to pot. Lower heat to maintain a simmer and cook until soft and liquid is reduced to about 3/4 ~ 1 hour. Remove spices and discard. Stir in vanilla. Let cool to room temperature.
2. Process almonds and 2 tablespoons sugar in a food processor until ground. Spoon into a bowl. Set aside.
Bake at 350 deg. for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Let cool.
3. Mix 3 egg yolks with 4 Tbsp of sugar, whisk over a double boiler until thick and whitened. Remove top pan from heat; Add in 1 vanilla pod and whisk the mixture an additional 2 minutes. Let cool.
4. Fill crust with custard and arrange in cooled fruits, top with syrup.
Let sit at least 1 hour in refrigerator.
Serve at room temperature, with low fat cream.
Number of Servings: 9
Recipe submitted by SparkPeople user RYEAXL1.
2. Process almonds and 2 tablespoons sugar in a food processor until ground. Spoon into a bowl. Set aside.
Bake at 350 deg. for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Let cool.
3. Mix 3 egg yolks with 4 Tbsp of sugar, whisk over a double boiler until thick and whitened. Remove top pan from heat; Add in 1 vanilla pod and whisk the mixture an additional 2 minutes. Let cool.
4. Fill crust with custard and arrange in cooled fruits, top with syrup.
Let sit at least 1 hour in refrigerator.
Serve at room temperature, with low fat cream.
Number of Servings: 9
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 159.6
- Total Fat: 7.4 g
- Cholesterol: 68.3 mg
- Sodium: 22.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
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