INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220c/425f/Gas 7.  1 Unroll the pastry and use to
line four 11.5cm/4in tart tins. Line  with greaseproof paper and baking
beans. Transfer to the oven and  bake blind for 6-7 minutes.  2 Grate
and juice the two lemons. Crack the two eggs into a large  bowl and add
50g/2oz caster sugar. Using an electric whisk, whisk the  mixture for 2
minutes until light and foamy. Fold in the ground  almonds, lemon rind
and juice.  3 Remove the tartlet cases from the oven and remove the
paper and  beans. Pour in the lemon filling then return to the oven for
8  minutes until set.  4 For the Caramel Cream: Place the remaining
caster sugar in a small  pan with the water and heat over a low heat
until the sugar  dissolves. Increase the heat and allow it to boil
rapidly until it  turns golden.  5 Heat a small pan and add the Marsala
and sugar. Reduce on a high  heat until syrupy. Meanwhile, pour the
double cream into a small pan  and heat gently. Do not allow to boil.
Remove the caramel from the  heat and whisk into the hot cream.  6 Add
the strawberries to the pan with the Marsala. Chop the mint and  add to
the strawberries. Remove the tarte au citrons from the oven  and from
their cases and place one onto the serving plate.  7 Spoon some compote
in the middle of the tart. Sprinkle over the  icing sugar and spoon
around the caramel cream. Dot more compote  around the edge and
decorate with a sprig of mint.  Converted by MC_Buster.  Recipe by:
Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 855
Calories From Fat: 537
Total Fat: 60.2g
Cholesterol: 93mg
Sodium: 371.7mg
Potassium: 221mg
Carbohydrates: 64.6g
Fiber: 3.4g
Sugar: 2.1g
Protein: 15.7g