Easter tart

Easter tart

Total: 2 hr 10 Min. | Active: 35 Min.
Nutritional value / piece: 487 kcal
, Fat: 32 g
, Carbohydrate: 41 g
, Protein: 8 g


8 pieces


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


200g white flour
1 organic lemon use grated zest only
75g sugar
1pinch salt
100g butter, cut into pieces, cold
1 egg, beaten


3tbsp sultanas
2tbsp shelled ground almonds
4dl full cream
3 eggs
5tbsp sugar
2tbsp white flour
½tsp bourbon vanilla powder

To bake

a little icing sugar
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Round baking tray (approx. 28 cm Ø)

How it's done


Mix the flour, half of the lemon zest, sugar and salt 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 leave to chill for approx. 1 hr. Roll out the dough (approx. 32 cm in diameter) between two sheets of baking paper, place in the tin, remove the upper sheet of baking paper, prick the dough firmly with a fork.


Spread the sultanas and almonds over the pastry base. Mix the cream with the remainder of the lemon zest and all the other ingredients up to and including the vanilla, pour on top of the pastry base.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack. Dust the tart with icing sugar before serving.

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