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Ingredientes
- 250 gm Sweet flan pastry Butter and flour for the tart tin
- 3 x Large eggs
- 1 x Juice of 1 orange
- 1 x Egg yolk
- 1 1/2 dl Double cream
- 1 x Juice of 3 lemons
- 150 gm Sugar
Direcciones
- Pre-heat the oven to 260 oC (500 oF).
- Butter and lightly flour a 20 cm tart tin with a removable base. Line it with the pastry and blind-bake it for 10-15 min. Take care to protect the pastry with a disc of aluminium foil, that should be pressed up to and over the edges before it is weighted down. When itis cooked, let it cold without taking it out of the tin. Lower the oven temperature to 180 oC (350 oF).
- Whisk all the ingredients for the tart filling together - the Large eggs, orange and lemon juice, cream and sugar.
- When the mix is nice and frothy, pour most of it into the tart shell.
- The mix needs to come right to the top, but to avoid spilling it put the partly filled tart into the oven (with the temperature now reduced) and finish filling it with a spoon.
- Bake the tart with the oven door ajar, and wait till the filling has become hard. This should take about 35 min. Check the firmness of the filling by giving the tin a little shake.
- Take the tart out of the tin when it is lukewarm and leave it on a cake rack to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 132 | |
| Calories from Fat 22 | 17% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 34mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 25.18g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 25.17g | 17% |
| Protein 3.1g | 5% |
