Japanese · Dessert
Chestnut Cream Tart
A Japanese-patisserie-style individual tart reworked to sit at the lighter end of the calorie scale, with a crisp shortcrust shell cradling a date-sweetened cocoa custard filling standing in for a rich chestnut cream, finished with fresh raspberries for brightness and fibre.
$1
25 minsPrep
23 minsCook
78 minsTotal
MediumLevel
Nutrition per serving
234Calories
9.3gProtein
7.3gFat
34.7gCarbs
12.5gSugar
4.2gFiber
358mgSodium
57mgChol
4.1gSat Fat
266mgPotassium
70mgCalcium
1.8mgIron
0.3mcgVitamin B12
5.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Hojicha (Roasted Green Tea)
international
vegetarian
sweet-spot
Instructions
1
Rub cold cubed butter into the sieved flour and salt until the mixture resembles coarse crumbs, then bind with iced water into a firm dough; wrap and chill for 20 minutes.
2
Roll the dough thin on a lightly floured surface and line two 8cm individual tart tins, pressing into the fluted edges and trimming excess; prick the bases with a fork and chill 10 minutes.
3
Blind bake the tart shells at 190C for 10 minutes with baking beans, then remove the beans and bake a further 5 minutes until pale gold; cool on a wire rack.
4
Blend the pitted date puree, lowfat cottage cheese and Greek yogurt until completely smooth, scraping down the sides as needed.
5
Whisk in the beaten egg, cornstarch, vanilla extract, stevia extract and sieved cocoa powder until the filling is glossy and lump-free.
6
Divide the chestnut-toned cocoa custard filling evenly between the two baked tart shells.
7
Bake at 160C for 16-18 minutes until the filling is just set with a slight wobble in the centre; cool completely on the wire rack.
8
Once fully cooled, top each tart with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g sieved all purpose flour
- 0.4 oz10g cold, cubed butter
- 0.4 oz10g iced water
- 0 oz1g salt
- 1.1 oz30g pitted, pureed date
- 2.1 oz60g blended smooth cottage cheese lowfat
- 1.1 oz30g greek yogurt
- 1/21/2 eggs, beaten (22g)
- 0.2 oz6g cornstarch
- 0.1 oz2g vanilla extract
- 0 oz1g stevia extract
- 0.2 oz6g sieved cocoa powder
- 1.4 oz40g halved raspberry
