Directions:
- Sift the flour, white sugar and salt together, and loosely work in the egg yolks, butter and lemon rind. Add enough water to roll the dough into a ball.
- Chill for at least 1 hour in refrigerator; roll out in two sheets, filling 6 tart shells with one, reserving the other for the tart coverings.
- Mix the spearmint with the currants and the brown sugar and fill each tart with it. Cover the remaining pastry, pressing the lower and upper crusts together with a fork and bake in a preheated 450° oven until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4627.07 Kcal (19373 kJ) | ||
| Calories from fat | 3484.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 387.16g | 596% | |
|---|---|---|---|
| Cholesterol | 1630.82mg | 544% | |
| Sodium | 515.95mg | 21% | |
| Potassium | 1867.83mg | 40% | |
| Total Carbs | 284.84g | 95% | |
| Sugars | 254.34g | 1017% | |
| Dietary Fiber | 18.98g | 76% | |
| Protein | 34.59g | 69% | |
| Vitamin C | 100.4mg | 167% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 29.3mg | 163% | |
| Calcium | 805.2mg | 81% | |
| Amount Per 100 g | |||
| Calories | 374.81 Kcal (1569 kJ) | ||
| Calories from fat | 282.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.36g | 596% | |
|---|---|---|---|
| Cholesterol | 132.1mg | 544% | |
| Sodium | 41.79mg | 21% | |
| Potassium | 151.3mg | 40% | |
| Total Carbs | 23.07g | 95% | |
| Sugars | 20.6g | 1017% | |
| Dietary Fiber | 1.54g | 76% | |
| Protein | 2.8g | 69% | |
| Vitamin C | 8.1mg | 167% | |
| Vitamin A | 0.4mg | 151% | |
| Iron | 2.4mg | 163% | |
| Calcium | 65.2mg | 81% | |
* 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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