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Ingredientes
- 2 lrg Large eggs
- 2/3 c. granulated sugar
- 1 Tbsp. grated tangerine peel
- 1/2 c. tangerine juice
- 5Â 1/2 Tbsp. lemon juice
- 1/4 c. half-and-half (light cream)
- Â Â Cookie Crust (see recipe)
- 3/4 c. whipping cream
- 2 Tbsp. powdered sugar
- 1 tsp vanilla
Direcciones
- In a bowl, with a mixer on high speed, beat Large eggs and granulated sugar till well blended. Add in 2 tsp. tangerine peel, tangerine juice, lemon juice, and half-and-half. Beat till blended. Pour into baked Cookie Crust.
- Bake in a 325 degree oven till filling no longer jiggles in the center when pan is gently shaken, 30 to 40 min. Let cold completely on a rack, about 1 hour.
- In a bowl, combine whipping cream, remaining 1 tsp. tangerine peel, powdered sugar, and vanilla. Beat with a mixer on high speed just till cream holds soft mounds.
- Cut tart into wedges. With a wide spatula, transfer to plates. Spoon flavored whipped cream proportionately onto portions.
- This recipe yields 8 to 10 servings.
- Comments: Liz Strongman likes to end a rich holiday meal (for her family, it's often prime rib and garlic mashed potatoes) with this not-too-sweet citrus tart. Bake the tart (through step 2) up to 1 day ahead; refrigerateairtight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 8 servings | |
| Calories 149 | |
| Calories from Fat 56 | 38% |
| Total Fat 6.29g | 8% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 25mg | 1% |
| Potassium 76mg | 2% |
| Total Carbs 21.92g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 20.58g | 14% |
| Protein 2.12g | 3% |
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