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Add a photoServings: 6
Ingredients
- Flan pastry
- 250 gm plain flour sifted
- 75 gm caster sugar
- 125 gm butter softened
- 1 x teaspoonfnely grated lemon rind
- 2 x egg yolks Curd filling
- 350 gm Ricotta or possibly curd cheese sieved
- 75 gm caster sugar
- 3 x Large eggs beaten
- 1 tsp each grated lemon and orange rind
- 75 gm candied peel minced
- 50 gm blanched almonds minced To decorate icing sugar
Directions
- Mix together the flour and sugar in a bowl make a well in the centre and add in the butter lemon rind and egg yolks.
- Gradually draw the flour into the centre using the fingertips and work the ingredients to a hard smooth dough.
- Covet and refrigeratefor 1 hour.
- Meanwhile prepare the filling. Mix the cheese and sugar together in a basin.
- Gradually beat in the Large eggs then add in the remaining ingredients.
- Mix well.
- Roll out the pastry and use to line an 18 to 20cm flan ring standing on a baking sheet.
- Spread the filling proportionately in the flan case.
- Bake in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 45 to 50 min.
- Cold slightly then transfer to a wire rack and leave till cool.
- Sprinkle with icing sugar to serve.
- Note: If preferred decorate the tart with a lattice pattern of pastry strips before baking.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 492 | |
| Calories from Fat 276 | 56% |
| Total Fat 31.59g | 39% |
| Saturated Fat 16.7g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 207mg | 9% |
| Potassium 222mg | 6% |
| Total Carbs 37.52g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.43g | 1% |
| Protein 16.17g | 26% |
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