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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ---Tart Shell---. | 2. In a large bowl, combine the flour, Splenda and salt. | 3. Using two knives, cut the mixture until it resembles crumbs. | 4. Stir in the egg yolk and yogurt. | 5. Gather the dough into a ball and wrap with plastic wrap. | 6. Refrigerate several hours or overnight. | 7. Flour a surface and roll the dough into a 13-inch circle. | 8. Fit the dough into a 9-inch tart pan pressing it to fit and going over the rim. | 9. Refrigerate and then use a fork to prick the bottom of the tart shell. | 10. Preheat the oven to 400°F. | 11. Line the crust with foil and fill with dried beans. | 12. Bake for about 15 minutes, until the crust is set. | 13. remove the foil and beans and bake for another 7 minutes or until golden. | 14. Cool on a rack. | 15. ---Tart Filling---. | 16. Steep the cinnamon, milk, vanilla bean and tangerine peels in a pot for about 3 minutes. | 17. Reduce the oven heat to 350°F. | 18. Remove the pot from the heat and keep the lid tightly closed for 20 minutes. | 19. Strain the liquid to remove the vanilla bean and tangerine peels. | 20. Mix the cream, cornstarch and salt until they are a smooth paste. | 21. Temper into the milk. | 22. Put the milk mixture back on the stove for another 2 minutes until it is heavily thickened. | 23. Add the butter to the mixture and remove from the heat and wait for it to cool to room temperature. | 24. Brush the apricot jam on the inside of the tart shell. | 25. Mix the egg substitute into the milk mixture and pour into the pie shell. | 26. Mix the 3 T of Splenda and cinnamon together and sprinkle over the top of the custard. | 27. Bake at 350°F for 35-40 minutes until the custard is slightly puffed and brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup	chilled	-	-	-	-
splenda sugar substitute	2	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
margarine	3	tablespoons	unsalted diced	304.137	0.3807	0.3807	34.0515
plain yogurt	1/4		fat-free	-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
milk	2	cups		297.68	23.3264	15.372	15.9576
cinnamon	2			-	-	-	-
tangerine peel	6			-	-	-	-
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
splenda sugar substitute	1/3	cup		-	-	-	-
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
salt	1/8	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
apricot jam	2	tablespoons		96.8	25.76	0.28	0.08
egg substitute	1/2	cup		-	-	-	-
splenda sugar substitute	3	tablespoons		-	-	-	-
cinnamon	1/4	teaspoon		-	-	-	-

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