Zesty Lemon Tartlets
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
367
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 150 mg | (4 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the pastry
- 1 ¾ cups all-purpose flour (plus extra for dusting)
- 2 Tbsps coconut sugar
- ½ cup butter
- 1 egg yolk (beaten)
- water (if needed)
- For the filling
- 3 eggs
- ½ cup coconut sugar (scant)
- 3 unwaxed lemons (finely grated zest and juice)
- ⅔ cup cream (48% fat)
Preparation steps
1.
For the pastry: put the flour and sugar into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and just enough water to form a dough. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6-8 individual flan rings or tart tins.
3.
Roll out the dough on a lightly floured surface and line the tins. Line with non-stick baking paper and baking beans and bake for 10 minutes. Remove the paper and beans, then bake for 5 minutes until cooked through. Leave to cool slightly.
4.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.
5.
Beat the eggs and sugar until combined. Add the lemon zest and juice and cream and mix well.
6.
Pour into the pastry cases and bake for 10-15 minutes until just set. Leave to cool, then chill for 1-2 hours before serving.
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