Currant Meringue Tart
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
561
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 62 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- Ingredients
- 200 grams butter
- 150 grams sugar
- 1 pinch salt
- 100 grams Marzipan
- 2 eggs
- 4 egg yolks
- 1/2, zested lemons
- 350 grams Pastry flour
- Baking powder
- Fat (for greasing)
- 1 kilogram red Currants
- 4 egg whites
- 100 grams powdered sugar
- 150 grams ground almonds
Preparation steps
1.
Beat butter, sugar, salt and crushed marzipan until sugar has dissolved. Gradually add eggs, egg yolks and lemon zest. Combine flour and baking powder and fold into butter mixture.
Spread dough onto a greased sheet. Rinse currants, set a few aside and remove stems from remaining currants. Spread currants onto dough.
2.
Bake in an oven preheated to 200°C (approximately 400°F) for about 20 minutes.
Beat egg whites until stiff, gradually beat in powdered sugar and fold in almonds. Pour mixture into a piping bag with a star tip and pipe a grid onto the hot dough. Reduce oven temperature to 25°C (approximately 75°F) and bake cake 20 minutes more.
Remove, let cool and decorate with remaining currants. Slice and serve.
