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
Utensils
One muffin tin with 12 holes (each approx. 7 cm in diameter), holes greased and floured
How it's done
Dough
Roll out the dough, brush with butter. Roll up tightly from the long edge, cover and chill for approx. 30 mins.
Filling
Bring the water and sugar to the boil in a pan. Add the cinnamon, vanilla and lemon zest, reduce to a syrupy consistency. Remove the cinnamon stick and vanilla pod. Combine the milk and cornflour, add to the syrup, heat through while stirring, allow to cool slightly. Whisk the egg yolks into the mixture one at a time, pour through a sieve, cover and leave to cool.
To shape the tarts
Cut the dough roll into 12 slices, press into the prepared holes, pull the dough up around the edges. Pour the filling into the tarts.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
| Tip: | Sprinkle ½ tbsp of coarse cane sugar on top of the cooled tarts, caramelize with a blowtorch. |
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