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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind. | 2. Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat. | 3. Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little. | 4. In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case. | 5. Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	6	ounces	sweet	151.3	0.0	33.66	0.85
butter	4	ounces	unsalted	646.38	29.6995	20.1965	54.431999999999995
golden syrup	8	tablespoons		151.3	0.0	33.66	0.85
egg	2		beaten	143.0	0.72	12.56	9.51
double cream	4	tablespoons		151.3	0.0	33.66	0.85
lemon	2		grated	2.5617	0.8233	0.0972	0.0265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.