Tarte Viennoise
Ingredients
- 4 oz flaky pastry
- 6 oz cream cheese sieved, or soured cream
- 1 egg separated
- 2 oz caster sugar
- 2 tablespoons rum or brandy
- 1 egg white
- caster sugar for sprinkling
To Decorate
- fresh or canned apricot halves
- jam glaze
- whipped cream
Instructions
- Roll out the dough and use to line an 18 cm ( 7 inch) flan tin.
- Mix together the cream cheese or soured cream, egg yolk, sugar and rum or brandy. (If very stiff, if using cream cheese - add a little cream.)
- Beat the 2 egg whites until stiff and fold into the creamed mixture.
- Spoon into the flan case and smooth the top. Sprinkle with a little caster sugar.
- Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 30 minutes. Cool.
- When cool, place apricot halves over the filling and spread with jam glaze.
- Decorate with whipped cream. Serve warm or cold.
Calories: 334 kcal
Carbohydrates: 36 g
Protein: 8 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 88 mg
Sodium: 165 mg
Potassium: 189 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 633 IU
Calcium: 58 mg
Iron: 1 mg