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
How it's done
Line the base of the unperforated grill tray with baking paper. Roll out the pastry, place in the tin. Mix the sour single cream, sugar and pistachios, spread on top (leaving a border of approx. 2 cm all the way around). Add the strawberries with the cut side facing up. Fold in the edges of the tart, brush with a little water, sprinkle sugar over the edges and strawberries.
Place a second grill tray upside down on the grill. Place the strawberry tart on top. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 25 mins. Remove the tart from the grill, allow to cool slightly, remove from the tin.
Top with the sour single cream and pistachios. Dust with icing sugar.
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