Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 ounces softened butter
- 2 ounces cornflour (cornstarch)
- 3 ounces icing sugar (fine sugar)
- 6 ounces all-purpose flour
- 1 teaspoon finely grated fresh lemon rind, microplane is good
- Topping
- 2 tablespoons icing sugar
- 2 tablespoons lemon curd
- =
Directions
Put all the cake ingredients in a mixer or food processor and process until soft.
Put the mixture into a piping-bag with a 1 inch fluted nozzle and pipe into 12 paper liners placed in a bun tin, using a circular movement.
Bake in a pre-heated oven 350F until pale in colour.
Transfer to a wire cooling rack.
When cool, sift the icing sugar over the tops, and put a little lemon in the centre of each tart.