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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
For 8 small tins approx. 10 cm in diameter, greased
How it's done
Unroll the pastry, sprinkle with the pistachios and roll with a rolling pin. Cut out 8 circles (each approx. 12 cm in diameter), place in the tart tins, prick firmly with a fork, chill for approx. 15 mins.
Bring the cream, milk and vanilla seeds to the boil in a pan. Remove the pan from the heat. Using the whisk on a hand mixer, beat the egg yolks and sugar for approx. 2 mins. until pale and creamy. Carefully stir in the milk, pour the filling into the tartlets.
Approx. 30 mins. on the bottom shelf of an oven preheated to 180°C. Remove, leave to cool, cover and chill for approx. 30 mins.
Mix the strawberries, vanilla sugar and lime juice, cover and leave to absorb for approx. 15 mins. Sprinkle sugar over the tartlets and caramelize with a blowtorch. Top with the strawberries and pistachios.
|Note:||Cut out 7 circles, combine the leftover dough, roll out, cut out the final circle.|
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