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Individual Lemon Tarts
![Suitable]( "Suitable for Vegetarians")
A classic French tarte au citron, finished with a dusting of icing sugar.
2 Individual Tarts
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Lemon Tarts can be a go to dinner party dessert so here are a couple of suggestions to mix things up:
Arrange raspberries on top and add a glaze by brushing with heated raspberry jam (or raspberry coulis) or pipe meringue on top and pop in the oven until for an easy lemon meringue pie.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 1,504 | 1,654 |
| Energy (cal) | 361 | 397 |
| Protein (g) | 5.4 | 5.9 |
| Carbohydrate (g) | 34.5 | 38 |
| of which: sugars (g) | 20.2 | 22.2 |
| Fat (g) | 22.2 | 24.4 |
| of which are saturates (g) | 10.4 | 11.4 |
| Fibre (g) | 0.7 | 0.8 |
| Sodium (g) | 0.09 | 0.1 |
| Salt (g) | 0.225 | 0.25 |
Please Note: The details above are correct as of 25 February 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). Wheat Flour (Calcium Carbonate, Mastermix, Ascorbic Acid), Free Range Pasteurised Whole Egg, Caster Sugar, Whipping Cream [Milk], Lemon pulp (11%), Salted Butter [Milk], Margarine (Vegetable Oils (Palm Oil, Rapeseed Oil), Water, Salt, Emulsifier: Mono- and Diglycerides of Fatty Acids, Natural Colourings: Annatto, Curcumin, Natural Flavouring), Free Range Pasteurised Egg Yolk, Icing Sugar (Sugar, Tricalcium Phosphate), Lemon Zest.
Please Note: The details above are correct as of 25 February 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
Serves 2
DEFROST TO SERVE
Defrost Instructions:
1. It is very important to remove the dessert from all packaging and place on a serving dish whilst it’s still frozen. You’ll find it much easier to handle. 2. Defrost for 2 hours at room temperature or 4-5 hours in the fridge. 3. Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.
Please Note: The details above are correct as of 25 February 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 25 February 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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