Recipes · Swedish · Bakery
Vaniljhjärtan (Swedish Vanilla Cream Hearts)
One serving has 194 kcal and 2 g protein. Ready in 75 minutes.
- Preparation: 60 min
- Cooking: 15 min
- Makes: 1 serving (44.1 g)
- Difficulty: Medium
- Diets: Vegetarian, Low carb
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 15 g Flour, all-purpose
- 4.8 g Sugar
- 10 g Butter, unsalted, cold
- 2.7 g Egg yolks, raw
- 10 g Cream, heavy
- 0.4 g Cornstarch
- 0.2 g Vanilla extract
- 1 g Sugar, powdered
Method
- Rub the cold butter into the flour and most of the sugar, add a third of the egg yolk and quickly bring it together into a smooth dough. Wrap and chill for 30 minutes.
- For the vanilla cream, whisk the cream, the rest of the egg yolk and sugar and the cornstarch in a small pan and heat gently, whisking all the time, for 3-5 minutes, until it thickens and just bubbles. Stir in the vanilla, cover the surface and let it cool completely.
- Heat the oven to 200°C. Press two-thirds of the dough thinly into a heart-shaped tartlet tin, keeping the rest for the lid.
- Fill with the cold vanilla cream, cover with a thin lid of the remaining dough and press the edges together.
- Bake on a low shelf for 12-15 minutes, until pale golden.
- Let it cool in the tin for a few minutes, turn it out carefully and dust with icing sugar.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 194 kcal | 9% |
| Carbohydrates | 18 g | |
| Water | 10.7 mL | |
| Fiber | 0.41 g | 1% |
| Protein | 2.4 g | 5% |
| Tryptophan | 0.03 g | |
| Threonine | 0.08 g | |
| Isoleucine | 0.1 g | |
| Leucine | 0.18 g | |
| Lysine | 0.09 g | |
| Methionine | 0.05 g | |
| Cystine | 0.04 g | |
| Phenylalanine | 0.11 g | |
| Tyrosine | 0.08 g | |
| Valine | 0.11 g | |
| Histidine | 0.05 g | |
| Fat | 12.6 g | |
| Monounsaturated | 3.6 g | |
| Polyunsaturated | 0.63 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.47 g | |
| Saturated | 7.6 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 62.1 mg | |
| Calcium | 14.8 mg | 1% |
| Copper | 0.03 mg | 3% |
| Iron | 0.79 mg | 4% |
| Magnesium | 4.4 mg | 1% |
| Manganese | 0.11 mg | 6% |
| Phosphorus | 35 mg | 5% |
| Potassium | 31.3 mg | 1% |
| Selenium | 7 µg | 13% |
| Sodium | 5.5 mg | |
| Zinc | 0.2 mg | 3% |
| Thiamin (vitamin B1) | 0.13 mg | 12% |
| Riboflavin (vitamin B2) | 0.11 mg | 10% |
| Niacin (vitamin B3) | 0.9 mg | 6% |
| Pantothenic acid (vitamin B5) | 0.21 mg | 4% |
| Pyridoxine (vitamin B6) | 0.02 mg | 2% |
| Folate (vitamin B9) | 32.1 µg | 8% |
| Cobalamin (vitamin B12) | 0.09 µg | 4% |
| Choline | 25.7 mg | 6% |
| Vitamin A | 120 µg | 17% |
| Vitamin C | 0.06 mg | 0% |
| Vitamin D (D2 + D3) | 12.2 IU | 2% |
| Vitamin E | 0.43 mg | 3% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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