Cherry custard tart from spelt flour
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 517.1
- Total Fat: 26.3 g
- Cholesterol: 51.9 mg
- Sodium: 276.3 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 5.2 g
- Protein: 10.7 g
View full nutritional breakdown of Cherry custard tart from spelt flour calories by ingredient
Introduction
This tart made from cherries from the garden and healthy Italian fine spelt bio flour - Farina di farro - was developed in our sweet laboratory. Spelt has been used since Biblical times, and much differs from wheat flour with its genetic and nutritional profile. The beauty of spelt is in its ability to make light, highly nutritious dough with an appealing nutty flavour. See more at http://danieladanaphotographer.blogspot.sk/ This tart made from cherries from the garden and healthy Italian fine spelt bio flour - Farina di farro - was developed in our sweet laboratory. Spelt has been used since Biblical times, and much differs from wheat flour with its genetic and nutritional profile. The beauty of spelt is in its ability to make light, highly nutritious dough with an appealing nutty flavour. See more at http://danieladanaphotographer.blogspot.sk
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Number of Servings: 12
Ingredients
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Corpus :
2.5 cup spelt flour •
1.5 tsp baking soda
¾ cup white cane sugar (I used Bio from Billa)
2 eggs
80 g butter
80 g coconut virgin oil
½ cup butter cream
1 cup milk 3.5%
5-6 tbsp cocoa powder, preferably Dutch
Filling :
2 cups fresh pitted cherries
80 g starch custard powder (Dr. Oetker)
250 g smooth low fat cottage cheese (curd)
250 g mascarpone
1 packet of vanilla sugar
4-6 tbsp jam of red cherries, red currants, or other berries, or black currants juice, for pink coloring
1-2 tbsp white cane sugar, or according to taste
1 tbsp lime juice
Garnish:
1 cup fresh cherries with stems
Fresh mint leaves
Chocolate icing (Dr. Oetker)
Directions
1. Combine the fat with sugar and egg yolks
2. Add the butter cream and milk
3. Stir in sifted dry ingredients
4. Finally, slowly stir in beaten egg whites, divide the dough into halves and pour into two spring forms with a diameter of about 22 cm (8.6 inch), before greased and floured
5. Place in a preheated oven at 170 ° C (338 ° F) and bake for about 40-45 min.
6. Meanwhile, dissolve starch powder in 550-600 ml water, add sugar and boil stiff pudding, then allow cooling
7. Blend pudding with a hand blender, stir in mascarpone, curd, jam or juice, add lime juice, custard should have a firm consistency
8. Remove the corpus from the oven, allow it to cool, apply a part of custard on the first part of tart and place in it a half of pitted cherries, inserting them into the custard
9. Cover with the second piece of cake layer and repeat with custard and cherries
10. Then wrap the cake in the pink custard
11. Melt chocolate icing and garnish the cake top, place in refrigerator and allow it to cool, preferably overnight
12. Before serving, garnish the tart with whole cherries with stems and mint leaves
Serving Size: 12 3 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SWEETLAAB.
2. Add the butter cream and milk
3. Stir in sifted dry ingredients
4. Finally, slowly stir in beaten egg whites, divide the dough into halves and pour into two spring forms with a diameter of about 22 cm (8.6 inch), before greased and floured
5. Place in a preheated oven at 170 ° C (338 ° F) and bake for about 40-45 min.
6. Meanwhile, dissolve starch powder in 550-600 ml water, add sugar and boil stiff pudding, then allow cooling
7. Blend pudding with a hand blender, stir in mascarpone, curd, jam or juice, add lime juice, custard should have a firm consistency
8. Remove the corpus from the oven, allow it to cool, apply a part of custard on the first part of tart and place in it a half of pitted cherries, inserting them into the custard
9. Cover with the second piece of cake layer and repeat with custard and cherries
10. Then wrap the cake in the pink custard
11. Melt chocolate icing and garnish the cake top, place in refrigerator and allow it to cool, preferably overnight
12. Before serving, garnish the tart with whole cherries with stems and mint leaves
Serving Size: 12 3 inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user SWEETLAAB.
Member Ratings For This Recipe
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