Berry Semolina Tart

Name: Berry Semolina Tart
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European
Ingredients: • 250g coarse semolina; • 60g unsalted butter, melted (additional for greasing); • 125ml milk; • 125g sugar; • 50g coconut flakes; • 130g mixed berry purée (from approximately 250g frozen berries); • 110ml evaporated milk; • 100g sugar; • 2 eggs; • 1 tbsp vanilla extract; • Blueberries; • Mint leaves

5 steps

Prep:15minCook:1h

Guess what? I’ve just invented a dessert masterpiece: the Berry Semolina Tart! Blending the comforting nostalgia of basbusa cake with the refreshing zing of mixed berries, it’s a true culinary revelation. Get ready to experience the best tart ever! 🥧✨

Updated at: Tue, 16 Apr 2024 11:23:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories370.2 kcal (19%)

Total Fat10.9 g (16%)

Carbs60.8 g (23%)

Sugars33.6 g (37%)

Protein7.4 g (15%)

Sodium56.8 mg (3%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

1. Prepare the crust: In a bowl, mix together semolina, melted butter, milk, sugar, and coconut flakes until well combined. Grease a 20cm tart tin with butter, then press the mixture into the bottom and up the sides to form a crust with a rim.

Step 2

2. Preheat your oven to 190°C. Bake the crust for 15-20 minutes. Remove from oven and set aside.

Step 3

3. Make the filling: Purée the berries and strain through a sieve to remove any seeds. In a bowl, combine berry purée, evaporated milk, sugar, eggs, and vanilla extract. Whisk until smooth.

Step 4

4. Increase oven temperature to 220°C. Pour the filling into the prebaked crust and bake for 10 minutes. Then, reduce the temperature to 180°C and continue baking for 30 minutes, or until the filling sets.

Step 5