Pre-heat oven to 350 degrees. Process flour salt and sugar. Add cold butter slices & process to corn meal consistency. In a small bowl, whisk eggs and vanilla. Add to flour and process until ball is formed. Press together to make smooth – working minimally. Measure small ball of dough, press into pan. Place several small strips of crystallized ginger into dough. Bake 12 -15 minutes until golden brown.
Combine lemon juice and butter in sauce pan, heat to a simmer over med/high heat. Do not boil. In a separate bowl, beat eggs and sugar. Temper juice mixture. Return pan to low heat stirring consistently. Cook until the back of spoon is coated. Flavor w/ vanilla & pinch of kosher salt. Chill with plastic wrap to prevent crust from forming.
Fluted tartlet pan 2 ½ Citrus juicer
Pedestal cake plate – glass Jewel tone tablecloth Decorative doilles
Clear glass vase
Tarts will have a piped topping of sweetened whipped cream w/ small sliver of ginger placed in cream to suggest the ingredient inside.
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|Serving Size: 1 Recipe (3423g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1591 (18%)|
|Amt Per Serving||% DV|
|Total Fat 176.8g||236 %|
|Saturated Fat 88.3g||442 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 18.2g|
|Cholesterol 2310.3mg||711 %|
|Sodium 56682.3mg||1955 %|
|Potassium 3929.3mg||103 %|
|Total Carbohydrate 1537.1g||452 %|
|Dietary Fiber 39.4g||158 %|
|Sugars, other 1497.7g|
|Protein 225.9g||323 %|
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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: 8760
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