Fruit confetti and almond tart

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4.3 4
According to calendar wisdom, you should sprinkle some confetti into your life every day. Also works wonderfully on blackberry-mascarpone cream and a Spanish almond base
COOK TIME
90 mins
TOTAL TIME
330 mins

Ingredients

Servings: 16
  • 1 Organic Orange
  • 6 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 1 pck. Vanilla sugar
  • 200 g Icing sugar
  • 250 g ground almonds with skin
  • 1/4 Pomegranate
  • 125 g Raspberries
  • 125 g Blueberries
  • 100 g green grapes
  • 1 Nectarine
  • 1/4 Honeydew melon
  • 4 TABLESPOONS Lemon juice
  • 3 sheets Gelatine
  • 125 g Blackberries
  • 500 g Mascarpone
  • 50 g Honey
  • 100 ml dry sherry
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottom of a springform pan (26 cm Ø) with baking paper. Wash and dry the orange, then rub the peel thinly. Separate the eggs. Beat egg white and 1 pinch of salt until stiff. Mix egg yolks, vanilla sugar, orange peel and icing sugar with the whisks of the mixer for about 2 minutes until creamy. Stir in almonds. Fold in 2 portions of beaten egg white. Fill the almond paste into the tin, smooth it down and bake in the hot oven for about 30 minutes. Let it cool down.

  2. 2

    Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins and quarter them. Remove the pomegranate seeds from the skin. Sort raspberries and blueberries, wash if necessary. Wash, pluck and halve the grapes. Wash, halve, stone and dice the nectarine. Remove seeds from melon, peel and dice flesh. Mix all the fruit and 2 tbsp. lemon juice.

  3. 3

    Soak gelatine in cold water. Sort the blackberries, possibly wash and puree them. Squeeze the gelatine and dissolve at low heat. Stir in 2 tbsp. blackberry puree and mix with mascarpone. Stir in the rest of the purée and 2 tbsp. lemon juice. Place a cake ring around the base. Spread the cream on the cake base. Spread fruit on top. Chill for about 4 hours.

  4. 4

    Bring honey and sherry to the boil and boil down for about 5 minutes until syrupy. Sprinkle the cake with the cooled syrup.

  5. 5

    If you do not get one of the fruits, take some more of the others.

Nutrition Facts

KCAL
340 kcal
CARBS
23 g
FATS
23 g
PROTEINS
8 g