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Jelly Tart Recipe
|Flan case||1 , baked blind and cooled (Made With Shortcrust Pastry)|
|Thick custard||12 Fluid Ounce|
|Lemon jelly||10 Fluid Ounce, cool and on the point of setting|
|Black grapes/4 bananas, thinly sliced / 4 mandarin oranges, separated into segments||6 Ounce, seeded|
|Banana||1 , thinly sliced and sprinkled with 1 tablespoon lemon juice|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1946 Calories from Fat 124
% Daily Value*
Total Fat 91 g140.6%
Saturated Fat 8.4 g41.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 174.8 mg7.3%
Total Carbohydrates 270 g89.8%
Dietary Fiber 4.7 g18.9%
Sugars 118.1 g
Protein 21 g42.7%
Vitamin A 3.8% Vitamin C 59.5%
Calcium 2.4% Iron 5.2%
*Based on a 2000 Calorie diet
Place the flan in the refrigerator and chill the custard for at least 30 minutes.
Remove the flan from the refrigerator and pour over half of the lemon jelly [gelatin].
Return the flan to the refrigerator for 30 minutes to allow the jelly [gelatin] to set.
When the jelly [gelatin] is set, cover it with a layer of fruit and pour over the remaining jelly [gelatin].
Place the flan in the refrigerator and leave until the jelly [gelatin] is completely set.
Remove the flan from the refrigerator.
Place the banana slices decoratively around the edge of the flan case and serve at once.