For a romantic touch, instead of garnishing them with lemon slices, sprinkle these two little tarts with candied violets.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2004
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.
Nutritional facts <b>Per tart:</b> about
- Sodium 228 mg
- Protein 8 g
- Calories 484.0
- Total fat 35 g
- Cholesterol 293 mg
- Saturated fat 20 g
- Total carbohydrate 36 g
- Iron 12.0
- Folate 25.0
- Calcium 7.0
- Vitamin A 38.0
- Vitamin C 18.0