Colorful fruit tart

  • 50 g Butter or margarine
  • 200 g Sugar
  • 1 Egg (Size M)
  • 4 EL Milk
  • 125 g flour
  • 50 g ground almonds
  • 1 TL Baking powder
  • 1 pack Refreshment meal (lemon flavor)
  • 100 g whipped cream
  • 1 Can (s) (425 ml) Apricots
  • 275 g Strawberries
  • 2 Kiwi
  • s
  • 1 packet clear cake topping
  • 3 EL almond flakes
  • fat
90 minutes
Mix the fat and 75 g sugar with the whisk of the hand mixer until creamy. Add egg and milk. Mix the flour, almonds and baking powder, stir in. Pour the dough into a greased springform pan (20 cm Ø).
Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 25 minutes. Then turn out onto a wire rack and let cool down. In the meantime, bring 75 ml of water and 100 g of sugar to the boil for the cream.
Dissolve the cream powder and fruit acid (included in the package) in 50 ml of water and stir into the boiling liquid. Whip the cream. When the cream starts to gel, fold in the cream.
Enclose the cake base with the springform pan, spread the cream on top and chill. Drain the apricots, collecting the juice. If necessary, fill up to 1/4 liter with water. Halve the apricots. Clean, wash and halve the strawberries.
Peel the kiwis and cut into slices. Mix the cake icing and the remaining sugar in a saucepan. Gradually add the fruit juice and bring to the boil while stirring. Pour half on the cream. Spread the fruit on top.
(Kiwi must not touch the cream). Pour the remaining glaze over it. Roast the almond flakes in a dry pan and sprinkle on the edge before serving. Makes about 8 pieces.
1 portion approx:
  • 380 kcal
  • 1590 kJ
  • 5 g protein
  • 16 g fat
  • 53 g carbohydrates


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