Too buttery and sugary tarts? Say goodbye to calorie bombs and offer lighter dishes, but without sacrificing taste. Today I will give you the demonstration of how to prepare a super delicious tart, keeping excess calories in check. The protagonists are Apples, Amaretti and Pumpkin, which we will hide in a casket of shortcrust pastry with yogurt.
Video of the Recipe
Identity Card of the Recipe
- 227 KCal Calories per serving
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Ingrediants
For the yogurt shortcrust pastry
- 50 g of butter
- 1 pinch of salt
- 40 g (2 medium) of egg yolks
- 125 g of yogurt
- 3 g of baking powder
- Vanilla essence
- Untreated lemon zest
- 60 g of powdered sugar
- 30 g of cornstarch
- 200 g of white flour of type 00
- 100 g of wholemeal flour
For the filling
- 130 g of homemade pumpkin jam or another type of jam
- 200 g of apples
- 100 g of macaroons
Materials Needed
- Pan for pies with a diameter of 24 cm
- Bowl
- Sieve
- Scale weighs food
- Baking paper
- Rolling pin
- Knife
Preparation
- Prepare the dough for the tart. In a bowl, mix the wholemeal flour with the corn starch and the sifted white flour. Flavor with lemon zest and vanilla essence. Combine the icing sugar, baking powder, salt and mix with soft butter to obtain a sandy mixture. At this point, add the yogurt and mix the dough with the egg yolks, until you get an elastic consistency.
The advice ok
If the dough is too dry and difficult to work, add one or two tablespoons of milk. The quantity of butter and eggs is much lower than that present in traditional shortcrust pastry. The dose of sugar is also rather low: this is because we have thought of a sugary filling based on jam and amaretti, which are quite sweet in themselves. The lack of sweetness of the dough will be balanced by the "sugary" filling.- Let the dough rest for 30 minutes, taking care to wrap it in cling film.
- After half an hour, take the pasta back and divide it into two portions, one slightly heavier than the other (eg 250 and 350 g).
- Roll out the heaviest part of the dough with a rolling pin to obtain a circle. Place the circle obtained on baking paper, then line a mold for pies with a diameter of 24 cm, taking care to form high edges.
- Fill the casket of pasta with a thin layer of pumpkin jam, cover with very thin slices of apple and finish with a round of macaroons.
- Roll out the other part of the dough to obtain a smaller circle, whose dimensions are sufficient to cover the filling of the cake.
- Pinch the edges to seal the tart and prevent the filling liquid from leaking out during cooking.
- Bake at 160 ° C (mode: static) for 35 minutes or until the tart appears golden.
- To better appreciate the texture, wait at least 24 hours before serving.
Alice's comment - PersonalCooker
I'll tell you another secret: this tart needs to rest to make a good impression. Prepare it the day before serving to allow the pasta to absorb the juices of the filling and soften to perfection. Even the filling with pears and plums shouldn't be bad: another combination to try!Nutritional values and Health Comment on the recipe
That of the Yogurt Tart with Apples and Amaretti is a recipe that belongs to the group of desserts.
It has a fairly high energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium and high biological value.
Contains a good dose of fiber and cholesterol. It is rich in gluten and contains only small traces of lactose; there are no significant levels of histamine.
The Yogurt Tart with Apples and Amaretti is a food that does not lend itself to most diets.
It would be best avoided in case of overweight, hypercholesterolemia, type 2 diabetes mellitus and hypertriglyceridemia. And "to be eliminated for the celiac diet; the modest concentration of lactose can hardly trigger a reaction even in the most sensitive intolerant.
Suitable for the vegetarian philosophy, it is inadequate for the vegan one.
The average portion of Yogurt Tart with Apples and Amaretti is 40 g (about 90 kcal).
