Lemon Tart
Ingredients
Part Montagem
Part Preparo
Process
01. Roll out the Massa Flora (recipe 2599) until achieving a thickness of 3 to 4 mm.
02. Line the tart pans (19 cm in diameter x 3 cm in height) with the dough. Make small holes in the base with a fork or knife.
03. Bake in a deck oven at 190°C for approximately 25 minutes.
04. Cool, unmold, and set aside.
01. Spread 250 g of Zeelandia Lemon Filling over the base of the reserved flora dough.
02. Using a whisk, beat the Italian Meringue.
03. Using a piping bag with a star tip, apply the meringue over the Lemon Tart.
04. Torch with a blowtorch and decorate with lemon zest to taste.
Tips
* Turbo oven at 170°C for approximately 20 minutes.
Yield
4 Units of 550 g
Equipment
Oven , Mixer , Stove , Measuring jug , Piping bag , Whisk , Scale , Fork , Tart Pan , Blowtorch , Star tip
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 195 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 23 | % VD (*) |
| Aç adicionados (g) | 23 | % VD (*) |
| Proteínas (g) | 1.9 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 57 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Lemon Tart
Ingredients
Part Preparo
How to make it
PREPARATION
01. Roll out the Massa Flora (recipe 2599) until achieving a thickness of 3 to 4 mm.
02. Line the tart pans (19 cm in diameter x 3 cm in height) with the dough. Make small holes in the base with a fork or knife.
03. Bake in a deck oven at 190°C for approximately 25 minutes.
04. Cool, unmold, and set aside.
01. Spread 250 g of Zeelandia Lemon Filling over the base of the reserved flora dough.
02. Using a whisk, beat the Italian Meringue.
03. Using a piping bag with a star tip, apply the meringue over the Lemon Tart.
04. Torch with a blowtorch and decorate with lemon zest to taste.
Tips
* Turbo oven at 170°C for approximately 20 minutes.
Yield
4 Units of 550 g
Equipment
Oven , Mixer , Stove , Measuring jug , Piping bag , Whisk , Scale , Fork , Tart Pan , Blowtorch , Star tip
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 195 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 23 | % VD (*) |
| Aç adicionados (g) | 23 | % VD (*) |
| Proteínas (g) | 1.9 | % VD (*) |
| Gorduras totais (g) | 5.9 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 57 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.