Last modified on: February 21th 2011
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
2 hours 13 min. | 23 min. | 2 hours 36 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
39,684 Kcal or 166,149 Kj | 861 gr | 5,035 gr | 2,802 gr |
1,984 % | 331 % | 475 % | 425 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
977 Kcal or 4,091 Kj | 21 gr | 124 gr | 69 gr |
49 % | 8 % | 12 % | 10 % |
Per tart | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
19,842 Kcal or 83,074 Kj | 430 gr | 2,518 gr | 1,401 gr |
992 % | 166 % | 238 % | 212 % |
![]() | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Almond cream or frangipane, Peach and green tea tart, Pistachio cream, St Tropez tart, ... All |
![]() | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Pear, grapefruit and pistachio tart, Apricot and almond cream tart, Strawberry Verveine Tart , Pear tart with almond cream, ... All |
![]() | Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Rhubarb mousse, Lemon Meringue Pie Verrines, Lime meringue tart, Frozen Nougat, Lemon Tart / Meringue Pie, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, How to succeed in making sabayon (syllabub), Crème brulée, Almond macaroon cake, Praline, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
The 2 comments already posted on this recipe
I don't know exactly how to make filling with sweetened condensed milk and egg yolks, but I'm quite sure that it will not be easier or smoother, than a good old tasty French pastry cream mixed with Italian meringue.
I guess the restaurant you try, do it in that way too...