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Suggest a better descriptionPreheat oven to 180 degrees Celsius. Whisk eggs, egg yolks and caster sugar in a large bowl until well combined. Add butter and stir over medium heat for 10 minutes or until mixture just comes to the boil. Remove from heat. Line a 25cm losse-bottom tart tin with pastry and bake blind*. Pour the citrus mixture into into the pre-baked pastry shell and bake for 15-20 minutes or until set in the centre. Cool. Top tart with candied citrus peel or sifted icing sugar, if desired. Slice and serve at room temperature. * to bake blind, line the pastry shell with greaseproof paper then fill with rice or dried beans. Bake in a preheated oven for 10 minutes, remove the paper with the rice or beans and bake for a further 10 minutes or until the pastry is golden. Recipe courtesy Sue Dodd, Sydney Markets Per serving: 1535 Calories (kcal); 132g Total Fat; (73% calories from fat); 29g Protein; 76g Carbohydrate; 1498mg Cholesterol; 1175mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 24 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1283g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2877 | ||
Calories from Fat: 1748 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 194.2g | 259 % | |
Saturated Fat 67.5g | 337 % | |
Monounsaturated Fat 82.9g | ||
Polyunsanturated Fat 29.7g | ||
Cholesterol 8828mg | 2716 % | |
Sodium 964mg | 33 % | |
Potassium 1287.9mg | 34 % | |
Total Carbohydrate 134.3g | 39 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 133.5g | ||
Protein 149.5g | 214 % | |
Powered by: USDA Nutrition Database 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: 2877
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