(pl) Fruit Tart

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of (pl) Fruit Tart calories by ingredient
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Number of Servings: 9


    # 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.

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