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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to 425F degrees. | 2. In a mixing bowl, stir together the flour with the diced butter and the scant teaspoonfuls of shortening. Cover and place the bowl into the freezer for 10 to 15 minutes. | 3. Meanwhile, in another bowl, place the eggs, lemon juice, rosewater or orange-flower water, and a pinch of salt and put in the refrigerator. Using a food processor (or by hand, but this will take some elbow grease), blend the fats and flour until the pastry just begins to come together, yet still is a little coarse and crumbly. Take care not to over-blend, as this process goes quickly, so watch carefully. Gradually feed the liquids in through the feeder spout until the pastry is almost coming together. Scoop it out onto a flour-dusted work surface and knead a few times with your hands, then form into two discs, wrap each disc in cling wrap, and chill in the refrigerator for 30 minutes before rolling out. | 4. While pastry is chilling, make the filling. Cut lengthwise down the vanilla bean with the tip of a sharp knife. Place the vanilla bean with the cream into a saucepan, and heat to just under the boiling point over a medium heat. Do not boil or it will curdle. Off the heat and remove the bean, scraping some of the seeds into the cream. Now add the butter, sugar, ground almonds, egg, lemon zest and juice, and the rosewater or orange-flower water, stirring well to combine. Let stand for about 10 minutes. | 5. Roll out half the pastry, cut out 12 rounds with a 3-inch round cutter, and place into a 12-hole tart or muffin pan, pressing down with your fingers so they're well lined. Spoon half the filling into the pastry cases (remembering you'll have a second batch to do). Leave a good inch below the rim, as the custard will rise up as it bakes. Dust lightly with some fresh nutmeg and transfer carefully to the pre-heated oven and bake for 15-20 minutes until the custard's golden and puffy. | 6. Let the tarts sit in the pan for a few minutes before standing, unmolded, on a wire rack to cool. Dust tops with icing sugar. | 7. When the pan is cool, repeat with the remaining ingredients. | 8. Leave the tarts to cool a little before serving (arrange them on a pretty serving plate or silver platter), but they are best eaten still slightly warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups	sifted	-	-	-	-
butter	6	tablespoons	unsalted diced	513.0	23.570999999999998	16.029	43.2
vegetable shortening	1/3	cup		615.0	0.0	0.0	68.3333
egg	2		beaten	143.0	0.72	12.56	9.51
lemon juice	2	teaspoons		3.355	1.0523	0.0534	0.0366
rose water	1/8	teaspoon		0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-
vanilla bean	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
butter	1/4	cup	unsalted	513.0	23.570999999999998	16.029	43.2
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
almond	1/4	cup	ground	481.78	0.0	0.0	54.5
egg	1		beaten	143.0	0.72	12.56	9.51
lemon zest	2	teaspoons	minced	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
rose water	1/4	teaspoon		0.0	0.0	0.0	0.0
nutmeg			ground	-	-	-	-
icing sugar				-	-	-	-

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