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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F Lightly butter a 10-inch pie plate. | 2. In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine. | 3. Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed. | 4. Transfer the mixture to a bowl. | 5. Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top. | 6. Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack. | 7. Spoon Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
lemon zest	1	tablespoon	grated	-	-	-	-
almond	1/2	lb	shelled	2004.8807	0.0	0.0	226.7965
egg	3			214.5	1.08	18.84	14.265
egg yolk	4			218.96	2.4412	10.7848	18.0472
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
purpose flour	1/2	cup	unbleached	-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1	pinch		-	-	-	-
confectioner ' sugar	1/4	cup		-	-	-	-
pouring custard	1	cup		-	-	-	-

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