Photo: Ernest Porzi
Lemon and rhubarb tartlets
12 ingredients
1 hr + 30 min
Makes 12
openrecipes
Delicate tarts suitable for petits fours made with tangy rhubarb and zingy lemon in rich crisp pastry.
Estimated Nutrition (whole recipe, rough)
747
Calories
20g
Protein
24g
Fat
112g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/3½oz salted butter
- 200g/7oz plain flour
- 80g/2¾oz icing sugar
- 3 free-range eggsegg
- 50g/1¾oz rhubarb
- 4 lemons
- 320g/11¼oz double cream
- 350g/12oz caster sugar
- 10 free-range eggs
- 200g/7oz rhubarb
- 100g/3½oz caster sugar
- 1 x 8g sachet pectin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes