Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry base
Filling
To bake
Utensils
One flan tin (approx. 28 cm in diameter), greased, floured or fully lined with baking paper
How it's done
Pastry base
Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork.
Filling
Mix the cream with all the other ingredients up to and including the salt, pour onto the pastry base.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack. Sprinkle brown sugar over the tart, caramelize with a blowtorch.
| Tip: | Instead of caramelizing the tart, dust it with a little icing sugar. This tart is best eaten fresh. |
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