Lemon Tart

0
Average: 0 (0 votes)
(0 votes)
Lemon Tart
share Share
print
bookmark_border Copy URL
Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
301
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie301 kcal(14 %)
Protein9.53 g(10 %)
Fat15.23 g(13 %)
Carbohydrates31.32 g(21 %)
Sugar added13.97 g(56 %)
Roughage0.67 g(2 %)
Vitamin A173.26 mg(21,658 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.98 mg(17 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.37 mg(20 %)
Vitamin B₆0.03 mg(2 %)
Folate52.56 μg(18 %)
Pantothenic acid0.19 mg(3 %)
Biotin1.58 μg(4 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C10 mg(11 %)
Potassium70.88 mg(2 %)
Calcium108.07 mg(11 %)
Magnesium9.31 mg(3 %)
Iron1.15 mg(8 %)
Iodine20 μg(10 %)
Zinc0.68 mg(9 %)
Saturated fatty acids9 g
Cholesterol102.4 mg

Ingredients

for
1
For the base
1 ¾ cups all-purpose flour
0.333 cup sugar
½ cup softened butter (for the dish)
1 egg
softened butter (for the dish)
all-purpose flour (for working the dough)
For the filling
3 eggs
½ cup sugar (scant)
2 ¼ cups Ricotta cheese
4 unwaxed lemons (2 zested, all juiced)
powdered sugar (for dusting)
How healthy are the main ingredients?
Ricotta cheesesugarsugareggegglemon

Preparation steps

1.
On the work surface, make a mound of the flour, sugar and a pinch of salt. Make a well in the centre. Add the cold butter and egg to the well. Use a knife to chop all the ingredients together to form small crumbs of dough. Quickly bring these together by hand to form a smooth dough that comes away from the hands. If necessary add a little extra cold water or flour. Shape into a ball, wrap in cling film and chill for around 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Grease the tart tin with butter.
3.
Roll the pastry out on a floured surface and use this to line the tart dish. The edges can overhang slightly.
4.
For the filling, beat the eggs with the sugar until creamy. Add the ricotta, lemon zest and juice and stir until smooth. Spread the mixture over the tart case and smooth flat. Bake in the oven for around 50 minutes until golden.
5.
Remove from the oven and leave to cool. Dust with icing sugar before serving.