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
Dough
Filling
How it's done
Dough
Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a rectangle between a cut-open plastic bag to a thickness of approx. 4 mm, place in the tin, prick the base firmly with a fork, chill for approx. 15 mins.
Filling
Bring the wine and sugar to the boil in a pan, reduce the heat, add the prunes, simmer (uncovered) for approx. 20 mins. until soft, puree. Add the chocolate, combine, leave to cool. Spread the filling over the pastry base, smooth down. Whisk the cream and all the remaining ingredients, pour on top of the pear filling.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
| Tip: | Finely grate the remaining 50 g of chocolate, mix with 100 ml of whipped cream, serve with the tart. |
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