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Summer Berry Sponge Tart Recipe

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Summer Berry Sponge Tart Recipe

Prep Time: Cook Time:

Ingredients

  • Almonds | 2.00 oz
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.00 tbsp
  • Powdered sugar | 0.25 cup unsifted
  • Egg, whole, raw | 2.00 small
  • Red and white currants, raw | 1.00 cup
  • Raspberries, raw | 1.00 cup
  • Blueberries, raw | 1.00 cup
  • Strawberries, raw | 1.00 cup, whole
Nutrition Facts (Per Serving)

Calories per serving: 139.50 mg

Fat per serving: 6.19 g

Saturated fat per serving: 0.76 g

Protein per serving: 4.58 g

Sodium per serving: 19.10 mg

Cholesterol per serving: 47.12 g

Instructions

  1. Preheat the oven at a temperature of 375?F. Grease a flat tin with softened butter and line the bottom with non-stick baking paper.
  2. Now scatter all the fruits in bottom of tin evenly.
  3. Beat eggs and sugar together for 4 minutes. Ground the almonds and fold them into egg mixture along with flour with a spatula.
  4. Now, pour the mixture over fruit base. Bake for 15 minutes or until the sponge has set.
  5. Then remove the tart from tin into a serving plate and serve!

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