Desserts & sweets
Antonio Bachour: Lemon Basil Tarts (Metric)
Use a ring mold (13 cm) to cut circles from rolled pastry and place into perforated tart ring molds (8 cm). Gently press the pastry up the sides to line the molds. Roll a rolling pin over the top of the rings to remove excess pastry from above the tart rings. Run a small sharp knife around the top edge between the pastry and the ring edge, providing easy removal from tart ring once baked.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 75 min
- Active
- 75 min
- Cook
- 225 min
- Total
- 225 min
- Yield
- 12 pieces
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- Category
- Desserts & sweets
- Time
- Over 1 hour
- Difficulty
- Easy
- all purpose white flour
- 12 oz
- icing sugar
- 4.1 oz
- almond flour
- 2.1 oz
- salt
- 0.1 tsp
- butter, unsalted
- 6.3 oz
- egg, large
- 1
- egg yolk
- 1
- water, cold
- 1 tsp
- all purpose white flour
- 7.1 oz
- eggs, large
- 3
- extra virgin olive oil
- 4.6 oz
- sugar
- 3.5 oz
- whole milk
- 2.1 oz
- baking powder
- 1.5 tsp
- gelatin, silver grade
- 1.5 sheets
- water, cold
- water, cold
- eggs, large
- 4
- sugar
- 4.9 oz
- butter, unsalted
- 4.9 oz
- lemon
- 1
- lemon juice
- 4.9 oz
- fresh basil leaves
- 8–10
- berries, mixed, fresh
- 16 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 11 g
- Energy
- 2,748.9 kJ
- Calories
- 657 kcal
- Fat
- 38 g
- Fibre
- 3 g
- Carbohydrates
- 70 g
Cooking instructions are available on the original Cookidoo® page.
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