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
To shape
To bake
Utensils
4 ovenproof mini tart tins (each approx. 11 cm in diameter), greased
How it's done
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Dough
Mix the flour, almonds, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 2 hrs.
Filling
Pour the milk into a pan. Add the vanilla seeds, flour and thyme, mix with a whisk, bring to the boil over a medium heat, stirring constantly, cook for approx. 2 mins. Whisk the egg yolk and sugar in a bowl. Gradually pour in the hot milk while stirring. Return the liquid to the pan. Bring to just below the boil over a low heat, stirring constantly.
Remove the pan from the hob, continue to stir for approx. 2 mins. Pour the custard through a sieve into a bowl, leave to cool.
To shape
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out approx. 8 circles (each approx. 9 cm in diameter), chill 4 circles. Place the remaining circles in the prepared tins. Prick the pastry bases firmly with a fork. Press the leftover dough together, quarter and shape into rolls approx. 20 cm long. Place the dough rolls on the pastry bases, creating a rim for each, press on gently. Pour the custard into the tarts, smooth down. Place the chilled circles on top of the custard, press down firmly all the way around, glaze with egg white. Prick the dough firmly with a wooden skewer.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Serve the ice cream on top, sprinkle with almonds and thyme, dust with icing sugar.
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