Individual Tartes Au Citron

Name: Individual Tartes Au Citron
Total time: 2 h 20 min
Yield: 6
Ingredients: 0.75 cup unsalted butter; 1 large egg yolk; 0.5 cup powdered sugar; 1 tablespoon milk; 1.5 cups All purpose flour; 4 lemons; 1 cup superfine caster sugar; 4 large eggs; 0.75 cup cream (48% fat)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

50 min.

Preparation

ready in 2 h. 20 min.

Ready in

Calories:

663

calories

Calories

How many calories can I eat?

Nutritional values

1 tart contains
(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 %)

Our nutritional traffic light explained

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 author

Ingredients

for

tarts

For the pastry: ¾ cup
unsalted butter; 1
large egg yolk; ½ cup
powdered sugar; 1 tablespoon
milk; 1 ½ cups
All purpose flour

For the filling: 4
lemons; 1 cup
superfine caster sugar; 4
large eggs; ¾ cup
cream (48% fat)

print shopping list

Preparation steps

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.

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.

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.

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.

For the filling: finely grate the zest of 3 lemons and squeeze the juice from all 4.

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.

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.