Tarte Au Citron

Tarte Au Citron Ingredients

4 Eggs	1 tb Caster sugar
225 g Caster sugar; (1/2lb)	1 pn Salt
150 ml Double cream; (5fl oz)	1 tb Mixed grated lemon and lime
Juice and grated zest of 1	1 sm Egg
Juice and grated zest of 2	25 g Toasted almonds; finely
FOR THE PASTRY	50 g Plain white flour; (2oz)
85 g Unsalted butter; (3oz)	1 Egg yolk

Instructions for Tarte Au Citron

To make the pastry blend together the butter, sugar, salt, citrus rinds and egg in a food processor. While the machine is running add the almonds followed by the flour. Do not over work, blend until the mix has formed into a loose ball. Wrap the ball in the cling film and leave it in the fridge for 1 hour. Before using it, allow the dough to soften to room temperature. Preheat the oven to 160?C/325?F/gas mark 3. Roll the pastry into a circle (about 1/6 inch thick). Butter a 9 x 2 inch flan ring and the baking sheet. Line the ring with the pastry and prick with a fork. Cover the pastry with greaseproof paper and dried beans (or an alternative)to weigh the pastry down. Blind bake in the preheated oven. Remove and discard the beans and greaseproof paper. Brush the bottom with beaten egg yolk and return to the oven for a further 7 minutes. Lower the temperature to 150?C/300?F/gas mark 2. To make the filling, blend the eggs and sugar and fold in the double cream and the cirtus juices and the zest. Pour the filling into the pastry tin. Place in the oven and bake for c.35 minutes. Make sure the filling is set before removing from the oven. Allow to cook down before serving. Converted by MC_Buster. Per serving: 1144 Calories (kcal); 109g Total Fat; (84% calories from fat); 36g Protein; 9g Carbohydrate; 1334mg Cholesterol; 430mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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