EatSmarter exclusive recipe

Raspberry Tartwith Cornmeal Crust

Raspberry Tart - Raspberry Tart - Golden yellow cornmeal makes this sleek raspberry tart special
100 kcal
Raspberry Tart - Golden yellow cornmeal makes this sleek raspberry tart special


Zubereitung:35 min
Fertig in:70 min
1 Portion enthält (Anteil vom Tagesbedarf in Prozent)
Kalorien100 kcal(5%)
Protein2 g(4%)
Fett4 g(5%)
Kohlenhydrate13 g(5%)
zugesetzter Zucker5 g(6%)
Ballaststoffe2 g(7%)

Rezept Entwicklung: EAT SMARTER


Für pieces

25 tablespoonsCanola oil (50 ml)
5 pinchesSalt
15 ouncesCornmeal
20 ouncesCane sugar
20 ouncesPastry flour
15 teaspoonsCream of tartar
5 poundsRaspberries
liquid Sweetener (to taste)
Powdered sugar (to taste)
Ähnliche Rezepte


1 Small pot, 1 Kitchen scale, 1 Whisk, 1 Mixing bowl, 1 Hand mixer, 1 Tablespoon, 1 Bowl, 1 Baking sheet, 1 Parchment paper, 1 Rubber spatula, 1 Fine-mesh sieve, 1 Small bowl, 1 Freezer bag, 1 Kitchen shears, 1 Large knife, 1 Oven rack


1 In a small pot, bring 270 ml (approximately 1 cup) water, canola oil and a pinch of salt to a boil. While stirring with a whisk, sprinkle cornmeal into pot and cook 5 minutes. Remove from heat.
2 Beat eggs in a mixing bowl with a hand mixer until fluffy, gradually adding 70 grams (approximately 4 tablespoons plus 2 teaspoons) sugar.
3 Gradually pour hot polenta into egg mixture, stirring constantly.
4 Mix flour and cream of tartar in a bowl and fold into the cornmeal mixture.
5 Line a baking sheet with parchment paper, cover with batter and smooth with a rubber spatula. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on middle rack for about 20 minutes.
6 Meanwhile, rinse raspberries and press about 350 grams (approximately 12 ounces) through a fine sieve into a small bowl to create a puree.
7 Mix raspberry puree with remaining sugar and season to taste with sweetener. Fill a small freezer bag with mixture, seal the bag and cut a small tip.
8 Remove baking sheet from oven and place on a work surface or an upturned oven rack. Immediately pipe raspberry puree in wave-like strips on hot tart.
9 Let tart cool completely for about 30 minutes. Before serving, cut into 20 pieces, cover with remaining raspberries and sprinkle with powdered sugar to taste.


Dieses Rezept wurde noch nicht kommentiert.