Lemon Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,892 cal. | (138 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 164 g | (141 %) | ||
| Carbohydrates | 305 g | (203 %) | ||
| Sugar added | 150 g | (600 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 46.3 μg | (103 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 967 mg | (24 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 99.2 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 1,040 mg | |||
| Complete sugar | 161 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 100 grams cold butter
- 1 pinch salt
- 1 Tbsp cold water
- Parchment paper (and dried beans for blind baking)
Preparation steps
For the dough, combine flour, diced butter, salt and 1-2 tablespoons water and knead quickly into a smooth dough. Form into a ball and wrap in plastic wrap. Chill for about 1 hour in the refrigerator.
Roll out the dough on a floured work surface to the size and shape of tart pan. Transfer dough from work surface to tart pan with a rolling pin. Press into pan and roll overhanging dough with rolling pin for a clean edge.
Trim parchment paper to size, put on the dough and fill with dried beans. Bake in a preheated oven at 200°C (approximately 400°F) for 20 minutes. Take out, remove baking paper and beans and bake until the dough is golden brown, another 10 minutes.
For the filling, beat eggs and sugar in a metal bowl until foamy, stir in lemon juice and lemon zest and add the butter in small flakes. Beat mixture with an electric mixer over a hot water bath until it thickens and becomes creamy.
Spread filling over tart crust, smooth and let cool.
Serve decorated with lemon slices.
