page_name |

Tart with curd, berries and meringue topping

I want to share this magical delicacy with you, too! Sweet, juicy and very tasty!

serving_count:

Ananasu gabaliņi sīrupā Rimi 567g/340g

2 Eggs

150 grami Flour (I used whole wheat flour)

100 grami Dates

100 grami Curd cheese with vanilla “Baltais”

1 tējkarote Baking powder

Ananasu gabaliņi sīrupā Rimi 567g/340g

1 Egg

35 grami Egg white

400 grami Fresh berries/fruit (previously cooked with 20 g cornstarch and cooled)

120 grami Skimmed milk curd

30 grami Erythritol

10 grami Corn starch

8 grami Vanilla sugar

Sweetener of your choice

Pour hot water over the dates and set aside for ~20 minutes.
Carefully separate the egg whites from the yolks.
Add curd cheese and soaked dates to the egg yolks and blend everything into a smooth mixture.
Add baking powder to the flour, and add it to the egg-curd-date mixture. Knead the dough until it is just slightly sticky.
Place the dough in a tart tin, forming up the sides. Spread 120 g of curd mixed with 1 egg, sweetener, vanilla and cornstarch over the dough.
Spread the berry mixture over the curd.
Place the tin in the oven and bake at 175-180 °C for ~25-30 minutes.
Remove the mould from the oven and cover the tart with 2 egg whites beaten with 30 g of erythritol. Use a spoon to create ‘peaks’ on top. Return the tin to the oven for about 10 minutes to brown the top slightly.

product_weight - 984g.

serving_count - 4.0

1 serving_contains:

Kilokalorijas (Kcal) 453.0
percent_from_needed_in_day*
Ogļhidrāti (OH) 65.3g.	22%
Olbaltumvielas/Proteīni (OB) 27.1g.	55%
Tauki (T) 7.4g.	12%
calory_description

Zucchini spaghetti in vegetable sauce with cheese (and shrimps) I used what I found in the fridge, and the result was a very delicious lunch.

Lavash casserole with raspberries and apples Delicious, quick and easy to prepare, and always a success!

Strawberry and Rhubarb Tart Once rhubarb season started, I wanted to make a rhubarb tart. It turned out delicious.