Last modified on: December 30th 2019
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
29 min. | 48 min. | 1 hour 17 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
20,636 Kcal or 86,399 Kj | 293 gr | 1,787 gr | 1,368 gr |
1,032 % | 113 % | 169 % | 207 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,109 Kcal or 4,643 Kj | 16 gr | 96 gr | 74 gr |
55 % | 6 % | 9 % | 11 % |
Per tart | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
20,636 Kcal or 86,399 Kj | 293 gr | 1,787 gr | 1,368 gr |
1,032 % | 113 % | 169 % | 207 % |
![]() | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Citrus tart, Tarte Bourdaloue, Key Lime Pie for Jeremy, Blackcurrant and chestnut verrines, ... All |
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The 2 comments already posted on this recipe
You could use something not to high in alcohol and sweet. I guess you are out of France, but if you have access to liquor like Muscat, Banyuls, Porto or Marsala, it will be good second choice.
Of course, it will be better with Macvin!