for the base
mix butter and flour together and add sugar, add egg and remove to table kneed and then roll out. remember to flour table.
line pastry ring with pastry. use side of fringer to gentley lay pastry without breaking.
lay clingfilm flat on a table several layers and rub to remove air bubbles. lay on top of the pastry. add lentils and create bag using cling film. over fill the bag to stop tart shrinking.
bake at 180 for 20 mins. allow oven to coll and then bake at 150 for 20 mins.
combine egg yolks, eggs and cream, add sugar, slowly add cream, then carefully add lemon juice.. pass and fill pastry base.
cook for 20 mins at 130 c.
chk tart is cooked, not runny and allow to cool.
before serving portion and either add italian meringue or caramelise with sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (68g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 137 (68%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 46.5mg||14 %|
|Sodium 63.3mg||2 %|
|Potassium 73.5mg||2 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 13.2g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 201
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