Caramelized vanilla tart

Name: Caramelized vanilla tart
Prep time: 15 min
Total time: 40 min
Yield: 8
Cuisine: Swiss cuisine
Ingredients: ½ tsp bourbon vanilla sugar; 3 tbsp coarse cane sugar; 2 tbsp white flour; 6 tbsp sugar; 1 pinch salt; 200 g crème fraîche; 1 egg; 2 dl cream; 1 pastry dough, rolled into a circle

Ingredients

8 people

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

1 pastry dough, rolled into a circle

Filling

2 dl cream

200 g crème fraîche

1 egg

2 tbsp white flour

6 tbsp sugar

½ tsp bourbon vanilla sugar

1 pinch salt

Bake

3 tbsp coarse cane sugar

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How it's done

Pastry base

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

Filling

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

Bake

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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8 people

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Caramelized vanilla tart

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