Individual Tartes Au Citron
(0 votes)
(0 votes)
Health Score:
5,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
663
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 663 kcal | (32 %) | ||
| Protein | 9.53 g | (10 %) | ||
| Fat | 37.77 g | (33 %) | ||
| Carbohydrates | 72.43 g | (48 %) | ||
| Sugar added | 43.31 g | (173 %) | ||
| Roughage | 1.33 g | (4 %) |
more nutritional values
| Vitamin A | 440.56 mg | (55,070 %) | ||
| Vitamin D | 1.85 μg | (9 %) | ||
| Vitamin E | 4.43 mg | (37 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 3.03 mg | (25 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 89.06 μg | (30 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 2.14 μg | (5 %) | ||
| Vitamin B₁₂ | 1.01 μg | (34 %) | ||
| Vitamin C | 20.18 mg | (21 %) | ||
| Potassium | 75.58 mg | (2 %) | ||
| Calcium | 51.74 mg | (5 %) | ||
| Magnesium | 10.05 mg | (3 %) | ||
| Iron | 1.85 mg | (12 %) | ||
| Iodine | 49.35 μg | (25 %) | ||
| Zinc | 0.42 mg | (5 %) | ||
| Saturated fatty acids | 22.28 g | |||
| Cholesterol | 247.32 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
6
- For the pastry
- ¾ cup
- 1
large egg yolk
- ½ cup
- 1 tablespoon
- 1 ½ cups
- For the filling
- 4
- 1 cup
superfine caster sugar
- 4
large eggs
- ¾ cup
cream (48% fat)
Preparation steps
1.
For the pastry: beat the butter until soft and creamy. Beat in the egg yolk, icing sugar and milk until smooth. Add the flour and mix to a dough. Shape into a ball, wrap in cling film and chill for 1 hour.
2.
Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease 6 x 10 cm | 4" tart tins or rings and place on a baking tray.
3.
Divide the dough into 6 equal sized pieces. Roll out each piece to a round about 15cm|6" in diameter. Carefully lower the pastry into the tins, easing it into the sides of the tins. Prick the base with a fork and chill for 30 minutes.
4.
Bake for 15-18 minutes until lightly golden. Cool in the tins for a few minutes, then place the pastry shells on a wire rack to cool completely.
5.
For the filling: finely grate the zest of 3 lemons and squeeze the juice from all 4.
6.
Put the lemon zest and juice in a pan with the sugar and whisk in the eggs. Heat gently, whisking constantly until the mixture has thickened. Do not allow to boil, or the eggs will curdle. Pour into a bowl and allow to cool, stirring occasionally.
7.
Whisk the cream until thick and fold gently into the lemon custard until blended. Spoon into the pastry shells and chill until ready to serve.
