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
Bake
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.
| Tip: | Instead of caramelizing the tart, sprinkle with a little icing sugar. The tart is best eaten fresh. |
|---|
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