Skinny Raspberry Tart with Cinnamon Crust
Skinny Raspberry Tart with Cinnamon Crust could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 4g of protein, 12g of fat, and a total of 221 calories. For 74 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. 23 people were impressed by this recipe. It is brought to you by Not Enough Cinnamon. Head to the store and pick up agar, brown sugar, water, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is rather bad. Raspberry Tart with a Pistachio Crust, Cinnamon Apple Tart with Pecan Crust, and Raspberry Honey Lemon Curd Tart with Whole Wheat Cookie Crust are very similar to this recipe.
Servings: 8
Ingredients:
1 tsp agar powder
4 tbsp brown sugar (I wouldn't replace sugar with a substitute)
2 tsp ground cinnamon (1 1/2 tsp if you're not a big fan)
10 oz + 8 oz raspberries (fresh or frozen)
a pinch of salt
1 stick unsalted light butter, at room temperature, cut into big chunks
2 tsp hot water
1 1/2 cup whole wheat flour
Equipment:
food processor
double boiler
plastic wrap
bowl
tart form
oven
baking paper
frying pan
whisk
Cooking instruction summary:
In a food processor, combine flour, cinnamon, butter chunks, sugar and salt. Pulse 30 seconds. Add cold water and pulse again 30 seconds to form a homogenous dough. Wrap it with plastic wrap and set aside in the fridge. In a heat resistant medium bowl, combine 10 oz raspberries with remaning sugar. Cook 25 minutes in a bain marie (or a double boiler). In a small bowl, dissolve agar with hot water. When raspberries are almost done, add agar mixture and mix well. Cook a few minutes. Remove from heat, let cool and set aside in the fridge. Preheat your oven to 410F. Spray a large round tart pan with cooking spray. Place the dough in the center of the tart pan and roll it out with your hands. Pierce the dough with a fork, cover it with baking paper, and place dried beans (or dry rice, lentils, pie weights) on top of the covering. Bake 25 minutes (It's called blind baking). Don't over bake or your crust will stick to the bottom of the pan. Let cool completely. Whisk raspberries mixture to obtain a jelly and spread it on the bottom of the crust. Arrange remaining raspberries on top. Set aside in the fridge until ready to serve.
Step by step:
1. In a food processor, combine flour, cinnamon, butter chunks, sugar and salt. Pulse 30 seconds.
2. Add cold water and pulse again 30 seconds to form a homogenous dough. Wrap it with plastic wrap and set aside in the fridge. In a heat resistant medium bowl, combine 10 oz raspberries with remaning sugar. Cook 25 minutes in a bain marie (or a double boiler). In a small bowl, dissolve agar with hot water. When raspberries are almost done, add agar mixture and mix well. Cook a few minutes.
3. Remove from heat, let cool and set aside in the fridge. Preheat your oven to 410F. Spray a large round tart pan with cooking spray.
4. Place the dough in the center of the tart pan and roll it out with your hands. Pierce the dough with a fork, cover it with baking paper, and place dried beans (or dry rice, lentils, pie weights) on top of the covering.
5. Bake 25 minutes (It's called blind baking). Don't over bake or your crust will stick to the bottom of the pan.
6. Let cool completely.
7. Whisk raspberries mixture to obtain a jelly and spread it on the bottom of the crust. Arrange remaining raspberries on top. Set aside in the fridge until ready to serve.
Nutrition Information:
covered percent of daily need
