Photo: Korea Ministry of Food and Drug Safety

Fresh Fruit Tart

Name: Fresh Fruit Tart
Cuisine: South Korea
Ingredients: 50 g Cake flour (50 g); 27 g Butter (27 g); Egg (1/4 pc); 9 g Almond flour (9 g); 2 g Honey (2 g); 37 g Heavy cream (37 g); 83 g Dark chocolate (83 g); 10 g Kiwi (10 g); 10 g Blueberries (10 g); 10 g Cherries (10 g)

생과일 타르트

Dessert · Grilled

DessertsCourse

460kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

Jump to recipe ↓

Recipe

Fresh Fruit Tart

Not spicyVegetarianGluten-freeContains: egg, dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Cake flour박력분(50 g)
50 g
Butter버터(27 g)
27 g
Egg달걀(1/4 pc)
Almond flour아몬드가루(9 g)
9 g
Honey꿀(2 g)
2 g
Heavy cream생크림(37 g)
37 g
Dark chocolate블랙초콜릿(83 g)
83 g
Kiwi키위(10 g)
10 g
Blueberries블루베리(10 g)
10 g
Cherries체리(10 g)
10 g

Nutrition per serving

460kcal

55.4gCarbs

6.4gProtein

23.6gFat

18.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Loosen the butter with a mixer, then add the egg and honey and mix.
Sift the cake flour and almond flour, mix with a spatula, then seal and rest in the refrigerator for 30 minutes.
Roll out to a thickness of 0.2 to 0.3 cm, fit into a mold, prick holes with a fork, and bake in a 170°C oven for 25 minutes.
Heat the heavy cream to a boil, then add the dark chocolate and mix.
Fill the baked tart shell about halfway with step 4 and chill in the freezer for 10 minutes.
Cut the fruit into suitable sizes and place on the tart.

💡 TipFor the tart filling, you can melt heavy cream and dark chocolate together instead of using sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.