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St. Gallen Monastery Tart

 

12

Yield

1

tart

Prep

15

min

Cook

45

min

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

150 grams butter
100 grams sugar
100 grams almonds
ground
2 tablespoons cocoa powder
1 teaspoon cinnamon
1 teaspoon baking powder
300 grams all-purpose flour
sieved
½ dl milk
*
200 grams raspberry jam
1 rs eggs
separated
*

Directions

Cream the butter and sugar.

Mix the almonds, cocoa, cinnamon, flour and baking powder together.

Add the milk, beaten egg white and dry ingredients to the creamed butter mixture.

Work these together quickly until a soft dough is formed, leaving the sides of the bowl clean.

Cover and leave in the refrigerator for 30 minutes.

Line a buttered flan ring or tin with ¾ of the dough.

Cover the bottom with jam.

Use the remaining dough to make strips, then criss-cross lattice fashion over the tart.

Brush with beaten egg yolk.

Bake for 45 minutes at 180 C.

Serve cold.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 92943% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 235mg 10%
Total Carbohydrate 41g 41%
Dietary Fiber 7g 27%
Sugars g
Protein 28g
Vitamin A 19% Vitamin C 8%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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