Caramelized vanilla tart

Caramelized vanilla tart

Total: 40 min. | Active: 15 min.
Nutritional value / people: 244 kcal
, Fat: 17 g
, Carbohydrate: 21 g
, Protein: 3 g


8 people


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:

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Pastry base

1 pastry dough, rolled into a circle


2 dl cream
200 g crème fraîche
1 egg
2 tbsp white flour
6 tbsp sugar
½ tsp bourbon vanilla sugar
1 pinch salt


3 tbsp coarse cane sugar
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How it's done

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Pastry base

Place the dough with the baking paper in the oven tray, firmly prick the base with a fork.


Thoroughly combine the cream and all the ingredients up to and including salt and pour onto the dough base.


for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove from the tin, leave to cool completely on a rack. Sprinkle the cane sugar over the tart and caramelize with the flame on a blowtorch.

Good to know
Tip: Instead of caramelizing the tart, sprinkle with a little icing sugar. The tart is best eaten fresh.

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