Almond, lemon and white chocolate tart
Line bottom on a 26 cm springform pan with parchment paper and grease the sides with butter.
Preheat oven to 180 c (356 f)
Add almond flour, white chocolate, 100 g sugar, corn starch and baking powered to a bowl and mix
In a second bowl add lemon zest, eggs and remaining sugar and beat until light and foamy, about 5 minutes
Add 3 tablespoons of lemon juice to the melted butter and stir into the almond mix. Fold in the egg mixture and pour into the springform pan and bake in the lower half of the oven for 25 minutes.
Sprinkle the remaining lemon juice over the cake, cover the springform pan with foil and finish baking for another 25 minutes.
Cool in pan for 15 minutes and remove to cooling rack (leave the parchment paper attached), cool to room temperature and chill in the refrigerator over night or for at least 8 hours.
Turn over onto a serving plate, remove the parchment paper and dust with powdered sugar.
Tip: tastes better on the second day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 203 | ||
Calories from Fat: 63 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 178.4mg | 55 % | |
Sodium 77.5mg | 3 % | |
Potassium 135.6mg | 4 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 29.4g | ||
Protein 6.4g | 9 % | |
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: 203
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