Contemporary Gluten Free Fruit Tart

Contemporary Gluten Free Fruit Tart

Prep Time : 25 minutes

Prepare dinner Time : 30 minutes

This gluten free fruit tart has a light-weight, buttery pastry crust, full of a no-cook cream filling, & topped with the season’s freshest fruit!

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Contemporary Gluten Free Fruit Tart

This gluten free fruit tart has a crisp, buttery base and it is full of a candy, clean filling fabricated from cream cheese and whipped cream, and topped with all of your favourite fruit. My household and I like to cowl the creamy filling with sliced aromatic strawberries, raspberries, blueberries, just some blackberries, and a few tropical sweetness from a number of slices of ripe kiwi. Overlook the fork! Decide up that stunning tart slice along with your fingers, and revel in!

Slice of fruit tart with white filling mixed fruit on top in light brown shell with rest of fruit tart in background

Why you will love this gluten free fruit tart recipe

With a gluten free shortcrust pastry on the base and a gentle cream filling, the contemporary fruit actually shines on this tart. As a substitute of getting to make pastry cream like in our gluten free eclairs or custard, like in our gluten free trifle, which requires tempering eggs and cooking on the stovetop, this recipe makes it simple. Here is what makes this one particular:

  • The pastry on the base of this fruit tart is flaky and buttery, and melts in your mouth
  • The filling is creamy and candy, with hints of cheesecake taste from vanilla and cream cheese
  • The no-cook filling is a mix of sweetened and whipped cream cheese and contemporary whipped cream
  • You can also make it in phases, so there is not any stress, beginning with the tart crust days earlier than you intend to fill the fruit tart
  • The filling does rather well if it is made a pair hours forward of time and allowed to set for cleaner slices, however you may also serve the tart instantly in the event you’re in a rush
  • You get to make use of the season’s finest fruit, and solely your favorites. In case you hate kiwi however nonetheless need a few of that inexperienced shade, add some sprigs of contemporary mint!
closeup image of browned back crust of slice of fruit tart on brown kraft paper

The substances you will want

The substances you want for the tart shell are those in our gluten free shortcrust pastry recipe, which is repeated within the recipe card under. Particulars on these substances and that recipe are in that publish. The opposite substances you will must fill and high this gluten free fruit tart are:

  • Confectioners’ sugar: we use this finely floor sugar with added cornstarch to assist forestall clumping so as to add sweetness with out including any texture to the graceful filling
  • Cream cheese: I’m closely biased in favor of Philadelphia model cream cheese, however so long as you utilize full fats cream cheese within the block (not the bathtub), you will nonetheless get that cheesecakey style and creamy tang
  • Vanilla extract: So as to add some depth of taste, use the good things. In case you actually need to add vanilla taste, attempt utilizing vanilla bean paste as an alternative.
  • Kosher salt: Salt brightens the flavors and balances the sweetness
  • Heavy whipping cream: that is whipped into gentle peaks and folded into the cream cheese combination
  • Berries: I like hulled and sliced strawberries, blueberries, blackberries, and raspberries for a wide range of taste, texture and shade
  • Kiwi: Peeled and sliced ripe kiwi provides fairly inexperienced shade and a few diverse texture. In case you do not like kiwi, do not use them! For added inexperienced shade, attempt including some sprigs of contemporary mint
  • Apricot or apple jelly: We use a pastry brush to brush on both principally clear, mild-tasting jelly on the fruit as soon as it is on high of the tart filling so as to add shine and keep moisture.
making white cream cheese whipped cream filling in metal mixer bowl, empty brown tart crust, filled brown tart crust with white filling, and filling topped with blue, red, green fruit

Learn how to make a gluten free fruit tart

This recipe has 3 distinct components: the pastry shell, the creamy filling, and the fruit topping. We cowl all the main points of make the pastry shell in our recipe for gluten free shortcrust pastry. Here is the way you make the filling and the fruit:

To make the filling

You may want some type of electrical mixer to make a clean filling, however even the smallest, least highly effective hand mixer will work simply fantastic right here. We’ll make the filling in both the bowl of a stand mixer fitted with the whisk attachment, or a big bowl with a hand mixer.

  1. Place all however about 2 tablespoons of 1 cup of heavy whipping cream in your mixing bowl, and whip on medium-high pace till gentle peaks type. That ought to take about 5 minutes.
  2. In case you go too far and find yourself with cream that appears bumpy or curdled, simply whip in a tiny extra cream and it’ll clean issues out.
  3. Add the confectioners’ sugar, and proceed to beat till you may have stiff, shiny peaks.
  4. Switch the whipped cream to a separate, giant bowl and place the whipped cream within the fridge to sit back when you whip the cream cheese.
  5. In the identical giant mixing bowl, place an 8 ounce block of standard cream cheese (it should be at room temperature, or it will not whip clean), vanilla extract, a little bit of salt and the reserved 2 tablespoons cream. Whip the cream cheese combination on medium-high pace till gentle and fluffy (about 5 minutes).
  6. Now, mix the whipped cream from the fridge with the whipped cream cheese combination in 2 components: For the primary half, whisk the whipped cream into the cream cheese. For the second half, fold it into the filling fastidiously till all the things is uniformly mixed.

To assemble the tart

That is the enjoyable half, the place you set the filling in your baked and cooled tart shell, after which adorn it with lovely, ripe fruit.

  1. Scoop the filling onto the browned and cooled tart crust, and use an offset or silicone spatula to unfold it into an excellent layer.
  2. Beautify the highest with the fruit in no matter sample you want. Generally, I add the fruit by selection, creating concentric circles beginning on the periphery and going all the best way round, after which nesting the subsequent fruit selection in one other circle till I attain the middle. Different instances, I simply randomly scatter fruit. No matter appears lovely to you.
  3. Use a pastry brush to color the tops of the fruit with a light-weight layer of clear apple or apricot jelly. In case your jelly has been refrigerated, you will need to heat it briefly within the microwave in a microwave-safe bowl. Do not warmth it for greater than a pair seconds, or it’ll boil!
  4. You may slice and serve the tart instantly. For a cleaner slice, place the assembled fruit tart within the fridge for about an hour to permit the filling to set earlier than slicing and serving.
closeup image of side of gold colored tart pan used for fruit tart

Gluten free fruit tart suggestions & tips

Solely select absolutely ripe fruit

Since it may be laborious to guage the ripeness of sure fruits, notably firstly of that fruit’s season, I attempt to go by scent. Ripe strawberries will scent, properly, like strawberries sufficient that you may inform in the event that they’re ripe sufficient simply by smelling close to the carton within the retailer.

In case your blueberries aren’t ripe sufficient, so long as they’re blue in shade, they will ripen a bit off the vine if stored at room temperature. Sadly, raspberries, blackberries, and strawberries won’t ripen off the vine, so select fastidiously!

Eat along with your fingers!

Any time I serve a pie or tart that has a calming filling and a pastry-style crust, like gluten free pumpkin pie or this fruit tart, regardless of how tender the crust is, it may be laborious to serve a correctly chilled filling with a pastry shell that’s simply minimize with a fork. So I encourage everybody to select up the slice of tart or pie—and eat it with their fingers!

Be certain your crust is absolutely baked

Make sure you use some type of pie weights (ceramic pie weights are nice, however so are dried beans) on high of parchment paper if you first bake the crust, so it does not puff up. Then bake your pastry crust till it is calmly golden brown throughout, with some darker brown spots, and dry to the contact. If the crust shouldn’t be absolutely baked, it could get soggy after you add the cream cheese and whipped cream filling.

Inside of fruit tart on round white platter with slice removed

Gluten free fruit tart substances and substitution solutions

Gluten free dairy free fruit tart

I’ve by no means discovered a dairy-free cream cheese different that I actually love to interchange that ingredient within the filling recipe. There are lots of options accessible available on the market at present, together with one from Miyoko’s Kitchen, and in the event you just like the style of a type of, I like to recommend attempting it.

For the heavy whipping cream, you should use the drained cream from a calming can of coconut milk, or attempt Silk model dairy free heavy whipping cream different. For dairy free solutions for the butter within the shortcrust pastry, please see that publish (I like Miyoko’s Kitchen or Soften model vegan butter).

Gluten free egg free fruit tart

The one egg on this recipe is the yolk used within the shortcrust pastry recipe. Please see the shortcrust pastry recipe publish for full data, however I like to recommend attempting a melted tablespoon of vegan butter rather than the egg yolk. You may simply skip brushing the uncooked tart crust with the egg white earlier than baking.

closeup of gold for, on white plate with slice of fruit tart

FAQs

Are fruit tarts gluten free?

The filling and topping in a gluten free fruit tart are sometimes gluten free, so long as the thickener used within the filling, if any, is made with cornstarch, not flour. Nevertheless, the shortcrust pastry base is made with wheat flour, until it is a gluten free shortcrust pastry or different gluten free pastry shell.

Why is my filling watery?

Did you make any ingredient substitutions, together with probably lowfat cream cheese or one thing apart from a block of full-fat cream cheese? Different types of cream cheese are likely to have much more moisture, which they have an inclination to leak.

Are you able to make this fruit tart forward of time?

Sure! The tart shell might be absolutely baked as much as a month forward of time, wrapped tightly, and saved within the freezer. Let it defrost at room temperature earlier than filling it because the recipe instructs. If you would like to completely assemble the tart, as much as 2 hours forward of time, full the whole recipe and retailer the tart within the fridge. It should set and slice extra cleanly, even. For longer storage of the stuffed tart, as much as in a single day, I like to recommend solely including the cream filling however not the fruit till about 2 hours or much less earlier than serving. Make sure you add the glaze to maintain the fruit moist.

Can I take advantage of this recipe to make mini gluten free fruit tartlets?

Sure! As a substitute of utilizing a big, 11-inch single tart pan, you should use perforated tart molds and even simply a normal 12-cup muffin tin. Simply minimize the rolled-out shortcrust pastry dough into rounds (for tart molds, use the underside of the mildew itself as a information to chop out proper-sized rounds; for a muffin tin, minimize out rounds about 3/4-inch bigger than the diameter of the underside of the wells of your muffin pan). Bake the shells till golden brown, and allow them to cool, then comply with the recipe as written for every particular person tartlet.

What are the perfect fruits for a gluten free fruit tart?

Select ripe fruits that are not too moist when minimize into bite-sized items like strawberries, or fruits like raspberries, blueberries and blackberries which can be already bite-sized. Keep away from fruits like melons which can be too watery, or apples, peaches, or nectarines which can be often too laborious in distinction to the creamy filling.

How many individuals does this gluten free fruit tart serve?

This recipe makes an 11-inch tart that I minimize into 8 equal generous-sized slices. The approximate vitamin data within the recipe card is predicated on the approximate dietary values in 1 of 8 equal servings. You may, in fact, slice the tart into smaller wedges and get extra servings out of the identical tart.

Contemporary Gluten Free Fruit Tart

This gluten free fruit tart has a light-weight, buttery pastry crust, full of a no-cook cream filling, & topped with the season’s freshest fruit!

Course: Pie

Delicacies: American

Prep Time: 25 minutes

Prepare dinner Time: 30 minutes

Chilling time: 3 hours 30 minutes

Yield: 8 slices fruit tart

Forestall your display from going darkish

Elements

For the shortcrust pastry tart crust

  • 1 (50 g (weighed out of shell)) egg at room temperature, separated
  • cup (3 fluid ounces) chilly water plus extra by the half-teaspoon as crucial, iced
  • 1 ½ cups (210 g) all goal gluten free flour mix my Higher Than Cup4Cup mix is good, however please click on through for full data on acceptable flour blends, plus extra for dusting
  • ¾ teaspoon xanthan gum omit in case your mix already incorporates it
  • ½ cup (58 g) confectioners’ sugar sifted
  • ½ teaspoon kosher salt
  • 8 tablespoons (112 g) unsalted butter roughly chopped (into giant chunks) and chilled

For the filling

  • 1 cup (8 fluid ounces) heavy whipping cream chilled
  • ½ cup (58 g) confectioners’ sugar sifted
  • 8 ounces cream cheese at room temperature (should be block cream cheese, Philadelphia model is finest, & full fats)
  • 1 teaspoon pure vanilla extract
  • teaspoon kosher salt

⠀For the fruit topping

  • 8 ounces contemporary strawberries hulled and sliced about 1/4-inch thick
  • 2 contemporary kiwis peeled and sliced by cross-section, about 1/4-inch thick
  • 4 ounces contemporary blueberries and/or blackberries
  • 2 tablespoons apple or apricot jelly

Directions

Make the shortcrust.

  • In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and three/8 cup chilly water till properly mixed. Add some ice to the combination to maintain it chilly, and set it apart.

  • In a big bowl, place the flour, xanthan gum, confectioners’ sugar, and salt, and whisk to mix properly.

  • Add the chopped and chilled butter, and toss to coat the butter within the dry substances.

  • Press every floured chunk of butter between a floured thumb and forefinger to flatten.

  • Create a properly within the middle of the massive bowl of dry substances, add the egg yolk and water combination, taking care to filter out the ice.

  • Combine to mix. The dough will come collectively.

  • If there are any very crumbly bits, add extra ice water by the half-teaspoon and blend to mix. Knead the dough collectively calmly simply sufficient to press it right into a disk.

  • Switch the dough to a big piece of plastic wrap. Cowl and press right into a disk.

  • Refrigerate for at the least 2 hours or as much as in a single day. You may chill the tightly-covered tart dough for as much as per week, however it could be too troublesome to roll out at first. Simply enable it to relaxation at room temperature for about 10 minutes or till it rolls extra simply (however ensure that the dough stays chilly).

  • As soon as the dough has chilled, preheat your oven to 375°F. Grease the underside and sides of an 11-inch spherical tart pan with a detachable backside and set it apart.

  • Unwrap the dough, then flip it out onto a well-floured floor. Mud the floor with a bit extra flour, and roll it out with a rolling pin right into a 1/2-inch thick rectangle.

  • Fold the rectangle in half lengthwise, mud once more calmly with flour, and roll the dough out once more right into a 1/2-inch thick rectangle.

  • As soon as extra, fold the rectangle in half lengthwise, after which fold once more widthwise to create a thick sq..

  • Mud the sq. calmly with flour, and roll the dough out right into a spherical that’s about 13-inches in diameter (or about 2 inches bigger in diameter than the tart pan you may have chosen) and a bit lower than 1/4-inch thick (not fairly 1/8-inch).

  • Switch the spherical of dough to the ready tart pan, and press it gently into the underside and the edges of the pan.

  • Utilizing a knife or kitchen shears, trim the sides of the dough flush with the higher fringe of the edges of the pan.

  • Pierce the underside and sides of the tart crust with the tines of a fork about 25 instances.

  • Brush the underside floor of the crust generously with the egg white. Place the crust within the freezer for about 5 minutes or till it’s starting to really feel agency.

  • Cowl the underside of the crust with parchment paper, after which dried beans or warmth secure pie weights.

  • Place the tart crust within the middle of the preheated oven and bake for 20 minutes at 375°F.

  • Cut back the oven temperature to 350°F, and take away the parchment and pie weights from the tart.

  • Return the tart crust to the oven and bake at 350°F for an additional 10 minutes or till dry to the contact and calmly golden brown in spots.

  • Take away the tart crust from the oven and permit it to chill absolutely earlier than filling.

Make the filling.

  • Switch 2 tablespoons of the cream to a small bowl and set it apart.

  • Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, place the remaining cream and beat on medium-high pace till gentle peaks type.

  • Add the confectioners’ sugar, and proceed to beat till stiff, shiny peaks type. Switch the whipped cream to a separate, medium-size bowl and place within the fridge to sit back when you beat the cream cheese.

  • In the identical mixing bowl, place the cream cheese, vanilla, salt and reserved 2 tablespoons cream.

  • With the paddle attachment if utilizing a stand mixer, or the balloon whisks if utilizing a handheld mixer, beat the cream cheese combination on medium-high pace till clean and lightweight (about 5 minutes).

  • Take away the whipped cream from the fridge, add half of it to the cream cheese combination, and whisk to mix.

  • Add the remaining whipped cream, and fold it into the filling fastidiously till mixed.

Assemble the tart.

  • Place the filling on high of the cooled tart crust, and use an offset or silicone spatula to unfold it into an excellent layer.

  • Beautify the highest with the ready fruit in no matter sample you want. Generally, I like to position fruit by the kind in concentric circles on high of the filling, and different instances I place it randomly. So long as the colours of the fruit are diverse, will probably be lovely.

  • Utilizing a pastry brush, paint the tops of the fruit with a light-weight layer of jelly. If the jelly has been refrigerated, you might want to position it in a small microwave-safe bowl and heat it for a number of seconds (actually, simply seconds) within the microwave to loosen it first.

  • Slice and serve instantly, or, for a cleaner slice, place the assembled fruit tart within the fridge for about an hour to permit the filling to set.

Notes

Concerning the crust.
I feel this fruit tart tastes finest with a flaky tart crust, like this recipe instructs. In case you’d choose, although, you may make it utilizing a gluten free graham cracker crust, utilizing a tart pan as an alternative of a pie plate.
Vitamin data.
Vitamin data is an estimate solely from on-line calculators, supplied as a courtesy, and shouldn’t be relied on underneath any circumstances.

Vitamin

Energy: 449kcal | Carbohydrates: 50g | Protein: 5g | Fats: 33g | Saturated Fats: 20g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.5g | Ldl cholesterol: 113mg | Sodium: 314mg | Potassium: 182mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1228IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 0.4mg

Contemporary Gluten Free Fruit Tart

This gluten free fruit tart has a light-weight, buttery pastry crust, full of a no-cook cream filling, & topped with the season’s freshest fruit!

Course: Pie

Delicacies: American

Prep Time: 25 minutes

Prepare dinner Time: 30 minutes

Chilling time: 3 hours 30 minutes

Yield: 8 slices fruit tart

Forestall your display from going darkish

Elements

For the shortcrust pastry tart crust

  • 1 (50 g (weighed out of shell)) egg at room temperature, separated
  • cup (3 fluid ounces) chilly water plus extra by the half-teaspoon as crucial, iced
  • 1 ½ cups (210 g) all goal gluten free flour mix my Higher Than Cup4Cup mix is good, however please click on through for full data on acceptable flour blends, plus extra for dusting
  • ¾ teaspoon xanthan gum omit in case your mix already incorporates it
  • ½ cup (58 g) confectioners’ sugar sifted
  • ½ teaspoon kosher salt
  • 8 tablespoons (112 g) unsalted butter roughly chopped (into giant chunks) and chilled

For the filling

  • 1 cup (8 fluid ounces) heavy whipping cream chilled
  • ½ cup (58 g) confectioners’ sugar sifted
  • 8 ounces cream cheese at room temperature (should be block cream cheese, Philadelphia model is finest, & full fats)
  • 1 teaspoon pure vanilla extract
  • teaspoon kosher salt

⠀For the fruit topping

  • 8 ounces contemporary strawberries hulled and sliced about 1/4-inch thick
  • 2 contemporary kiwis peeled and sliced by cross-section, about 1/4-inch thick
  • 4 ounces contemporary blueberries and/or blackberries
  • 2 tablespoons apple or apricot jelly

Directions

Make the shortcrust.

  • In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and three/8 cup chilly water till properly mixed. Add some ice to the combination to maintain it chilly, and set it apart.

  • In a big bowl, place the flour, xanthan gum, confectioners’ sugar, and salt, and whisk to mix properly.

  • Add the chopped and chilled butter, and toss to coat the butter within the dry substances.

  • Press every floured chunk of butter between a floured thumb and forefinger to flatten.

  • Create a properly within the middle of the massive bowl of dry substances, add the egg yolk and water combination, taking care to filter out the ice.

  • Combine to mix. The dough will come collectively.

  • If there are any very crumbly bits, add extra ice water by the half-teaspoon and blend to mix. Knead the dough collectively calmly simply sufficient to press it right into a disk.

  • Switch the dough to a big piece of plastic wrap. Cowl and press right into a disk.

  • Refrigerate for at the least 2 hours or as much as in a single day. You may chill the tightly-covered tart dough for as much as per week, however it could be too troublesome to roll out at first. Simply enable it to relaxation at room temperature for about 10 minutes or till it rolls extra simply (however ensure that the dough stays chilly).

  • As soon as the dough has chilled, preheat your oven to 375°F. Grease the underside and sides of an 11-inch spherical tart pan with a detachable backside and set it apart.

  • Unwrap the dough, then flip it out onto a well-floured floor. Mud the floor with a bit extra flour, and roll it out with a rolling pin right into a 1/2-inch thick rectangle.

  • Fold the rectangle in half lengthwise, mud once more calmly with flour, and roll the dough out once more right into a 1/2-inch thick rectangle.

  • As soon as extra, fold the rectangle in half lengthwise, after which fold once more widthwise to create a thick sq..

  • Mud the sq. calmly with flour, and roll the dough out right into a spherical that’s about 13-inches in diameter (or about 2 inches bigger in diameter than the tart pan you may have chosen) and a bit lower than 1/4-inch thick (not fairly 1/8-inch).

  • Switch the spherical of dough to the ready tart pan, and press it gently into the underside and the edges of the pan.

  • Utilizing a knife or kitchen shears, trim the sides of the dough flush with the higher fringe of the edges of the pan.

  • Pierce the underside and sides of the tart crust with the tines of a fork about 25 instances.

  • Brush the underside floor of the crust generously with the egg white. Place the crust within the freezer for about 5 minutes or till it’s starting to really feel agency.

  • Cowl the underside of the crust with parchment paper, after which dried beans or warmth secure pie weights.

  • Place the tart crust within the middle of the preheated oven and bake for 20 minutes at 375°F.

  • Cut back the oven temperature to 350°F, and take away the parchment and pie weights from the tart.

  • Return the tart crust to the oven and bake at 350°F for an additional 10 minutes or till dry to the contact and calmly golden brown in spots.

  • Take away the tart crust from the oven and permit it to chill absolutely earlier than filling.

Make the filling.

  • Switch 2 tablespoons of the cream to a small bowl and set it apart.

  • Within the bowl of a stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, place the remaining cream and beat on medium-high pace till gentle peaks type.

  • Add the confectioners’ sugar, and proceed to beat till stiff, shiny peaks type. Switch the whipped cream to a separate, medium-size bowl and place within the fridge to sit back when you beat the cream cheese.

  • In the identical mixing bowl, place the cream cheese, vanilla, salt and reserved 2 tablespoons cream.

  • With the paddle attachment if utilizing a stand mixer, or the balloon whisks if utilizing a handheld mixer, beat the cream cheese combination on medium-high pace till clean and lightweight (about 5 minutes).

  • Take away the whipped cream from the fridge, add half of it to the cream cheese combination, and whisk to mix.

  • Add the remaining whipped cream, and fold it into the filling fastidiously till mixed.

Assemble the tart.

  • Place the filling on high of the cooled tart crust, and use an offset or silicone spatula to unfold it into an excellent layer.

  • Beautify the highest with the ready fruit in no matter sample you want. Generally, I like to position fruit by the kind in concentric circles on high of the filling, and different instances I place it randomly. So long as the colours of the fruit are diverse, will probably be lovely.

  • Utilizing a pastry brush, paint the tops of the fruit with a light-weight layer of jelly. If the jelly has been refrigerated, you might want to position it in a small microwave-safe bowl and heat it for a number of seconds (actually, simply seconds) within the microwave to loosen it first.

  • Slice and serve instantly, or, for a cleaner slice, place the assembled fruit tart within the fridge for about an hour to permit the filling to set.

Notes

Concerning the crust.
I feel this fruit tart tastes finest with a flaky tart crust, like this recipe instructs. In case you’d choose, although, you may make it utilizing a gluten free graham cracker crust, utilizing a tart pan as an alternative of a pie plate.
Vitamin data.
Vitamin data is an estimate solely from on-line calculators, supplied as a courtesy, and shouldn’t be relied on underneath any circumstances.

Vitamin

Energy: 449kcal | Carbohydrates: 50g | Protein: 5g | Fats: 33g | Saturated Fats: 20g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.5g | Ldl cholesterol: 113mg | Sodium: 314mg | Potassium: 182mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1228IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 0.4mg