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Custard and Almond Tart With Raspberries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2444.2723
Energy (kCal)143696.46
Carbohydrates (g)3614.5387
Total fats (g)13493.9997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 180 degrees centigrade. | 2. Use the pastry to line a shallow 23cm fluted flan tin. | 3. Fill with crumpled foil and blind bakefor 10 minutes until set and golden. | 4. Place the sugar and the cornflour in a pan and stir in the milk unti well blended. | 5. Bring to the boil then remove from the heat. | 6. Allow to cool a little, then beat in the egg yolks, butter and vanilla essence. | 7. Scatter the raspberries over the base, then carefully pour in the custard and scatter over the flaked almonds. | 8. Bake for 20 minutes until set and golden. | 9. Dust with a little icing sugar and serve warm or cold-it willset more firmly when cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shortcrust pastry 300 g 267.0 0.0 59.4 1.5
    caster sugar 200 267.0 0.0 59.4 1.5
    cornflour 1 tablespoon 267.0 0.0 59.4 1.5
    milk 300 44652.0 3498.96 2305.8 2393.64
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    butter 25 diced 2137.5 98.2125 66.7875 180.0
    vanilla essence 1/2 teaspoon 267.0 0.0 59.4 1.5
    raspberry 125 g 65.0 14.925 1.5 0.8125
    almond 50 sliced 96356.0 0.0 0.0 10900.0
    icing sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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