 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
|
Grate lemon skin and squeeze out the juice.
In a bowl, cream together cream cheese and whipping cream. (Photo #1)
Mix in sugar, grated lemon skin, lemon juice, orange liqueur, in that order, and stir until smooth. (Photo #2)
Fill small tart molds with the batter 4/5 full. Bake in a preheated oven at 160 °C (320 °F) for about 25 minutes.
When lightly browned, sprinkle with almonds and continue baking until browned. (Photo #3)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 3 |
three 8 cm tarts |
234kcal |
45 minutes |
|
| cream cheese |
100g |
| whipping cream |
20g |
| sugar |
30g |
| lemon |
0.5 |
| orange liqueur |
5g |
| sliced almonds |
20g |
【Preparation】
- Allow cream cheese to soften at room temperature.
|
|
|
