Prosecco Sabayon Tart
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 416.1
- Total Fat: 12.4 g
- Cholesterol: 149.8 mg
- Sodium: 32.0 mg
- Total Carbs: 67.1 g
- Dietary Fiber: 3.3 g
- Protein: 8.6 g
View full nutritional breakdown of Prosecco Sabayon Tart calories by ingredient
Introduction
light and refreshing light and refreshingNumber of Servings: 6
Ingredients
-
4 large Egg Yolk
.25 cup Granulated Sugar
4 oz Prosecco Sparkling ITalian Wine (by NOLAMIKE)
.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
.5 tsp Vanilla Extract
.25 cup, unsifted Powdered Sugar
1 cup Flour, white
1 cup Whole Wheat Flour
2 serving Egg white, large
8 tbsp Agave Nectar (Wholesome Organic Blue Agave)
1 tbsp Almond Butter
Directions
For Prosecco sabayon:
1. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl until well combined, add 1/2 cup Prosecco and whisk to blend
2. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes
3. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in Whipped Cream.
For Whipped cream:
1. Using a mixer with a chilled bowl combine heavy whipping cream, vanilla, and powered sugar.
2. Whisk until medium to stiff peaks form. Chill and hold.
For Tart crusts:
1. Pre-heat oven to 350.
2. Combine the all-purpose flour, whole wheat flour, egg whites, agave nectar and almond butter in a food processor, pulse until dough is formed.
3. Remove dough from processor and make into one large ball. Divide dough into 4 equal portions; allow to rest for 5 minutes.
4. Roll dough out into1/4 inch thick sheets, lay over tart pans. Using your fingers lightly press the dough into the tart pans being careful not to break the dough. Once the dough is in place use a sharp knife to cut away excess dough.
5. Bake 12-15 minutes.
To assemble:
1. Pipe or scope the Sabayon into the prepared tart shells leaving roughly 1/8th of an inch of crust above the Sabayon.
2. Slice the fresh fruit of your choice and arrange on the top of the tart.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SAMGERBINE.
1. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl until well combined, add 1/2 cup Prosecco and whisk to blend
2. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes
3. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in Whipped Cream.
For Whipped cream:
1. Using a mixer with a chilled bowl combine heavy whipping cream, vanilla, and powered sugar.
2. Whisk until medium to stiff peaks form. Chill and hold.
For Tart crusts:
1. Pre-heat oven to 350.
2. Combine the all-purpose flour, whole wheat flour, egg whites, agave nectar and almond butter in a food processor, pulse until dough is formed.
3. Remove dough from processor and make into one large ball. Divide dough into 4 equal portions; allow to rest for 5 minutes.
4. Roll dough out into1/4 inch thick sheets, lay over tart pans. Using your fingers lightly press the dough into the tart pans being careful not to break the dough. Once the dough is in place use a sharp knife to cut away excess dough.
5. Bake 12-15 minutes.
To assemble:
1. Pipe or scope the Sabayon into the prepared tart shells leaving roughly 1/8th of an inch of crust above the Sabayon.
2. Slice the fresh fruit of your choice and arrange on the top of the tart.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SAMGERBINE.