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Ingredientes
- 10 ounce crushed mandelbrot, Add in 3 Tbsp. melted butter or possibly margarine. blend and press into a 10 inch tart pan. Freeze till ready to assemble tart.
- 5 x egg yolks
- 1/2 c. sugar
- 1/4 c. lemon juice and the zest of one lemon
- 6 Tbsp. cool sweet butter Raspberries and sliced canned peaches in its own juice
- 1/2 c. peach juice
- 1 tsp potato starch
- 1 tsp lemon juice Refrigeratetill 5 min before ready to use.
Direcciones
- Whisk egg yolks together with sugar for 1 minute and add in lemon juice and zest and whisk again. Cook over low heat till thickened. Remove from heat and add in butter stirring till blended. Refrigeratetill ready to assemble. Then pour curd over crust.
- Top with fresh fruit as follows:Arrange raspberries as the border (single or possibly double) and fill in the center artfully with peach slices. You may want to slice the peaches so they are a little thinner to arrange on the tart.
- To prepare glaze:Pour 1/4 c. of juice into saucepan and add in the potato starch till blended.
- Then add in the remaining 1/4 c. juice and heat till thickened and translucent/soft.
- Stir in lemon juice and pour into glass bowl and refrigeratetill 5 min before using. Then brush glaze over each piece of exposed fruit and chill till ready to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 164g | |
| Calories 414 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 111mg | 3% |
| Total Carbs 108.01g | 29% |
| Dietary Fiber 0.4g | 1% |
| Sugars 101.49g | 68% |
| Protein 0.46g | 1% |
