Pucker-Up Lemon Tarts
For a romantic touch, instead of garnishing them with lemon slices, sprinkle these two little tarts with candied violets.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per tart: about | - |
| cal | 484 |
| pro | 8 g |
| total fat | 35 g |
| sat. fat | 20 g |
| carb | 36 g |
| fibre | 1 g |
| chol | 293 mg |
| sodium | 228 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 12% |
| vit A | 38% |
| vit C | 18% |
| folate | 25% |
-
1 egg
1 egg yolk
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) sour cream
2 tsp (10 mL) finely grated lemon rind
4 tsp (20 mL) lemon juice
1/4 cup (50 mL) whipping cream
2 slices lemon
Pastry:
1/3 cup (75 mL) all-purpose flour
2 tsp (10 mL) icing sugar
1-1/2 tsp (7 mL) cornstarch
Pinch salt
3 tbsp (50 mL) cold butter, cubed
Preparation:
Line bottoms of two 4-inch (10 cm) fluted brioche or tart tins or jumbo muffin cups with parchment paper; set aside.
Pastry: In bowl, whisk together flour, sugar, cornstarch and salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. With hands, squeeze into small clumps; press evenly into prepared pans. Refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 2 days.) Prick shells all over with fork. Bake in centre of 350°F (180°C) oven until golden, about 20 minutes. Let cool on rack.
In bowl, whisk together egg, egg yolk, sugar, sour cream and lemon rind and juice; pour into shells. Bake in centre of 350°F (180°C) oven until filling is no longer jiggly in centre, about 25 minutes. Let cool on rack. (Make-ahead: Cover loosely; let stand for up to 6 hours.) Using tip of paring knife, loosen edge of each tart by gently running tip between pastry and fluted edge; remove from tins, discarding paper.
In bowl, whip cream; spoon onto tarts. Garnish each with lemon slice.
Source
Canadian Living Magazine: February 2004
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For more ideas on cooking with Real Cream, click here |
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