Recipes · French · Pies
Conversation (Almond Cream Puff Pastry Tart with Royal Icing)
One serving has 465 kcal and 7 g protein, and at least a fifth of a woman's daily need of selenium (25%), manganese (22%) and riboflavin (22%). Ready in 100 minutes.
- Preparation: 65 min
- Cooking: 35 min
- Makes: 1 serving (94.1 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten, nut
Ingredients
- 45 g Puff pastry
- 10 g Unsalted butter, softened
- 9.4 g Caster sugar
- 6.2 g Egg
- 9.4 g Ground almonds
- 11 g Icing sugar
- 3.1 g Egg white
Method
- Makes 8 tartlets of about 9 cm, one to a serving; the amounts are for one tartlet, so multiply every ingredient by 8 for the whole batch. Grease 8 tartlet tins with a little of the butter.
- For the almond cream, beat the rest of the butter with the caster sugar until creamy, then beat in the egg and stir in the ground almonds.
- Roll the puff pastry out to 2-3 mm. Cut 8 rounds of 12 cm to line the tins and 8 rounds of 9 cm for the lids, and keep the trimmings. Line the tins, fill each two-thirds full with almond cream, dab the rims with a little of the egg white, lay the lids on top and press the edges together to seal.
- For the royal icing, beat the icing sugar into the rest of the egg white to a thick, smooth paste that falls from the spoon in a slow ribbon. Spread a thin layer over each lid with a palette knife.
- Roll the pastry trimmings out thinly, cut strips about 5 mm wide and lay three or four each way across the icing to make a lattice, trimming them at the rim. Chill for 20 minutes while the oven heats to 180 °C (350 °F).
- Bake for 30-35 minutes, until the pastry is deep golden at the sides and the icing is crisp and a pale biscuit colour. Leave in the tins for 10 minutes, then turn out onto a rack to cool.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 465 kcal | 22% |
| Carbohydrates | 42.5 g | |
| Water | 13.3 mL | |
| Fiber | 1.6 g | 5% |
| Protein | 6.5 g | 14% |
| Tryptophan | 0.07 g | |
| Threonine | 0.2 g | |
| Isoleucine | 0.26 g | |
| Leucine | 0.47 g | |
| Lysine | 0.21 g | |
| Methionine | 0.11 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.34 g | |
| Tyrosine | 0.19 g | |
| Valine | 0.3 g | |
| Histidine | 0.16 g | |
| Fat | 30.8 g | |
| Monounsaturated | 15.4 g | |
| Polyunsaturated | 3.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.5 g | |
| Saturated | 9.9 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 44.6 mg | |
| Calcium | 33 mg | 3% |
| Copper | 0.16 mg | 18% |
| Iron | 1.6 mg | 9% |
| Magnesium | 33.7 mg | 11% |
| Manganese | 0.4 mg | 22% |
| Phosphorus | 87.4 mg | 12% |
| Potassium | 106 mg | 2% |
| Selenium | 13.9 µg | 25% |
| Sodium | 129 mg | |
| Zinc | 0.61 mg | 8% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.24 mg | 22% |
| Niacin (vitamin B3) | 2.2 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.14 mg | 3% |
| Pyridoxine (vitamin B6) | 0.03 mg | 2% |
| Folate (vitamin B9) | 43 µg | 11% |
| Cobalamin (vitamin B12) | 0.07 µg | 3% |
| Choline | 27.9 mg | 7% |
| Vitamin A | 78.3 µg | 11% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 5.1 IU | 1% |
| Vitamin E | 2.8 mg | 18% |
| Vitamin K | 8 µg | 9% |
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
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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