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
Utensils
For a flan tin approx. 22-26 cm in diameter
How it's done
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Pastry base
Place the dough in the tin along with a sheet of baking paper. Prick the base all over.
Blind bake
Blind bake for approx. 30 mins. in the bottom half of an oven preheated to 200°C. Leave the base to cool.
Filling
Bring the water, salt and butter to the boil in a pan. Combine the cornflour with the sugar and egg yolks and add to the boiling liquid, stirring with a whisk. Bring to the boil, stirring constantly, and set the pan aside. Stir in the lemon zest and juice and pour the still-warm filling over the pastry base, leave to cool.
Refrigerate the tart for at least 2 hrs. Dust with icing sugar.
| Tip: | Garnish the tart with 1 organic lemon, finely sliced. |
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