Directions:
- For pastry, cut cold butter into small pieces. Separate eggs.
- In a food processor, pulse/chop flour, salt and butter to the texture of breadcrumbs
- Add icing sugar and egg yolks and pulse to a soft ball,
- Wrap in cling film and refrigerate for 1 hour.
- Preheat oven to 150deg C.
- Coarsely grate the pastry into a loose bottomed fluted flan tin, then press evenly to cover the sides and base.
- Line with greaseproof paper and fill with baking beans. Bake blind for 20 mins. Cool.
- Reduce heat to 140 DegC.
- For the filling, grate teh lemon zest, squueze the juice,and mix together.
- Beat the eggs and yolks with the sugar.
- Add the marscarpone, and stir to combine. Stir in lemon mixture.
- Pour into tart shell and bake for 1 hour.
- Cool, and dust with icing sugar.
- Serve with Greek yoghurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 858.6 Kcal (3595 kJ) | ||
| Calories from fat | 382.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.45g | 65% | |
|---|---|---|---|
| Cholesterol | 378.49mg | 126% | |
| Sodium | 1217.62mg | 51% | |
| Potassium | 258.4mg | 5% | |
| Total Carbs | 101.74g | 34% | |
| Sugars | 50.22g | 201% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 19.73g | 39% | |
| Vitamin C | 23.1mg | 38% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.1mg | 28% | |
| Calcium | 216.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 290.36 Kcal (1216 kJ) | ||
| Calories from fat | 129.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.36g | 65% | |
|---|---|---|---|
| Cholesterol | 128mg | 126% | |
| Sodium | 411.78mg | 51% | |
| Potassium | 87.39mg | 5% | |
| Total Carbs | 34.41g | 34% | |
| Sugars | 16.98g | 201% | |
| Dietary Fiber | 1.91g | 23% | |
| Protein | 6.67g | 39% | |
| Vitamin C | 7.8mg | 38% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.7mg | 28% | |
| Calcium | 73.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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