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
Mix the almonds with all the other ingredients up to and including the fleur de sel, rub together by hand to form an even, crumbly mixture. Add the water, mix to create a soft dough. Divide the dough into eight portions, flatten, press into the prepared tins, pull upwards around the edge. Prick the bases firmly with a fork.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool on a rack.
Place the almond mixture, orange zest and orange juice in a measuring cup, mix using the whisk on a mixer. Pour in the cream, beat until stiff. Pour the custard into the tarts. Place the orange slices on top.
|Tip:||Scatter a few thyme leaves on top.|
|Prepare:||Bake the tart bases approx. 2 days in advance, store in an airtight container. Fill and decorate just before serving.|
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