Photo: Ernest Porzi
Lemon-Hazelnut Tart Recipe
13 ingredients
10 to 12 servings
openrecipes
This unusual cake from Susan Feniger, chef-owner of Street in LA, pleasantly surprises with crispy meringue, rich hazelnuts, and lemon segments that pop in your...
Estimated Nutrition (whole recipe, rough)
715
Calories
20g
Protein
19g
Fat
113g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | 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
- Butter, for greasing the pan
- 1 1/2 cups toasted, blanched slivered or sliced almonds
- 1 1/4 cups toasted whole hazelnuts, skins removed
- 1 1/2 tablespoons all-purpose flour, plus more for coating the pan
- 3 large eggs, separated
- 3/4 cup granulated sugar
- Finely grated zest of 1 medium lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 3 lemons
- 4 large egg whites
- 1 1/4 cups granulated sugar
- Powdered sugar, for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes