Try this Yin-Yang Raspberry and Mandarin Orange Tart recipe, or contribute your own.
Suggest a better descriptionCream the sugar, butter and almond paste in a food processor. Add 1 egg, process to combine, then add the second egg and process until smooth. Add the Mandarin orange liqueur and flower water, then process to blend. Pour the mixture into the partially baked shell. Bake 25 - 30 minutes in the center of a preheated 350 F oven until the top is evenly browned and puffed. Remove the tart to a rack to cool. Arrange the raspberries and mandarin orange segments in a yin-yang pattern on top of the cooled filling. Brush the warm glaze (passion fruit jam, melted) thinly but evenly on top of the fruit and along the edge of the tart shell. Remove the rim of the tart pan before serving by centering the tart on your hand or a can. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 180 | ||
Calories from Fat: 62 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 59.4mg | 2 % | |
Potassium 125.1mg | 3 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 22.3g | ||
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: 180
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