Lemon Tart - 4 inch diameter, La Madeleine "Tartlet"
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,157.5
- Total Fat: 126.1 g
- Cholesterol: 1,545.9 mg
- Sodium: 872.0 mg
- Total Carbs: 226.1 g
- Dietary Fiber: 3.6 g
- Protein: 39.7 g
View full nutritional breakdown of Lemon Tart - 4 inch diameter, La Madeleine "Tartlet" calories by ingredient
Introduction
This recipe makes 4 tarts, 4 inches diameter/each. Or, make one large tart 9 inches diameter This recipe makes 4 tarts, 4 inches diameter/each. Or, make one large tart 9 inches diameterNumber of Servings: 1
Ingredients
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First make tart dough:
Egg Yolk, 1 large
Vanilla Extract, 1 tsp
Organic All-Purpose White Flour, .70 cup
Salt, .25 tsp
Make lemon custard
Butter, unsalted, 115 grams (remove)
Egg, fresh, whole, raw, 3 large (remove)
Egg Yolk, 3 large (remove)
Granulated Sugar, 150 grams (remove)
Lemon juice, 150 mL (remove)
Lemon Peel, 1 tsp (remove)
Directions
Prepare a fully baked tart shell according to this recipe. Let stand on a wire rack to cool.
In a non-aluminum saucepan over medium heat, combine the eggs, egg yolks, sugar, lemon juice, lemon zest and butter. Cook slowly while stirring constantly until the mixture is very thick. If you coat your spatula with the curd, you should be able to draw a clear line through it with your finger.
When ready, pour the curd through a sieve to remove any clumps.
Gently pour the curd into the prepared crust and refrigerate until set, about 3 hours.
Let the tart warm up at room temperature for about 20 minutes before serving. Enjoy!
Serving Size: Makes 4 tarts of 4 inches in diameter
Number of Servings: 1
Recipe submitted by SparkPeople user RSCOTT572.
In a non-aluminum saucepan over medium heat, combine the eggs, egg yolks, sugar, lemon juice, lemon zest and butter. Cook slowly while stirring constantly until the mixture is very thick. If you coat your spatula with the curd, you should be able to draw a clear line through it with your finger.
When ready, pour the curd through a sieve to remove any clumps.
Gently pour the curd into the prepared crust and refrigerate until set, about 3 hours.
Let the tart warm up at room temperature for about 20 minutes before serving. Enjoy!
Serving Size: Makes 4 tarts of 4 inches in diameter
Number of Servings: 1
Recipe submitted by SparkPeople user RSCOTT572.
Member Ratings For This Recipe
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