Lemon Fruit Tarts
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
30 mins
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Total time
300 mins
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Ingredients
1 cup orange juice - no pulp (248 g)
1 large lemon - zested and juiced (6 g + 46 g)
½ cup granulated sugar (100 g)
¼ cup corn starch + ¼ cup water (30 g + 60 g)
1 cup cream 10% (242 g)
1½ packages Kinnikinnick Tart Shells - 18 tarts (360 g)
Optional: fresh fruit/whipping cream for decorating
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Directions
Shells
- Preheat oven to 375°F (190°C). Place frozen Kinnikinnick Tart Shells on baking tray in a single layer. Let thaw.
- Pierce bottom of thawed tart shells with a fork to prevent air pockets from forming.
- Bake in preheated oven for 15 - 17 minutes. Remove from oven and let cool before filling.
Filling
- In a medium size pot combine sugar, orange juice, lemon zest and lemon juice. Whisk over medium heat until sugar is dissolved.
- Add cream to juice mixture and whisk until combined.
- Combine water and cornstarch in a small bowl to create a paste, add to mixture and continue to whisk over medium heat until mixture thickens (approx. 15 minutes).
- Remove mixture from heat and place in a bowl to cool slightly.
Assembly
- Fill cooled shells with filling.
- Let set in refrigerator for at least 4 hours.
- Top with fresh fruit and whipping cream if desired.
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