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Ingredients
- 2 ounce Home-candied angelica
- 1 x Shortcrust pastry *
- 1 1/2 ounce Butter
- 1 1/2 Tbsp. Honey
- 1/2 c. Curd cheese
- 1 x Egg yolk, mixed with:
- 1 tsp Lowfat milk
- 1 x Egg white
Directions
- *Note: Shortcrust pastry made with 7-8 ounce flour will be about right for this recipe.
- These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used. Chop the angelica into small pcs, cover with hot water to rinse off some of the sugar and set aside for a few min. While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling. Dice and barely heat the butter in a small saucepan. Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the lowfat milk.
- Stir in the well liquid removed angelica. Whisk the egg white to snowy peaks and fold it in. Spoon the mix into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 min till puffed up and golden brown.
- Serve as soon as cooled from cooking.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 135g | |
| Calories 573 | |
| Calories from Fat 406 | 71% |
| Total Fat 45.86g | 57% |
| Saturated Fat 28.03g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 547mg | 23% |
| Potassium 88mg | 3% |
| Total Carbs 28.4g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 26.5g | 18% |
| Protein 15.29g | 24% |
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