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
Tart bases
Mixture
Topping
Utensils
8 ovenproof ramekins (each approx. 10 cm in diameter), greased and floured
How it's done
Tart bases
Unroll the pastry, sprinkle with the nuts and roll with a rolling pin. Cut out 7 circles (each approx. 12 cm in diameter), fold the remainder of the pastry together, roll out, cut out the final circle (approx. 12 cm in diameter). Place the pastry circles in the tart tins, prick firmly with a fork, chill for approx. 15 mins.
Mixture
Heat the oil in a pan. Add the onion and radish, sauté for approx. 3 mins. Pour in the lemon juice and water, reduce until the liquid has almost evaporated. Place the vegetables in a measuring cup, allow to cool slightly. Add the cream, cream cheese and egg, season, puree until smooth. Pour the filling into the tart cases.
To bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 180°C. Remove, allow to cool slightly.
Topping
Heat the oil in a pan. Add the radish, sauté for approx. 4 mins. Add the lemon juice and water, reduce a little, season. Scatter the radish on top of the lukewarm tartlets. Garnish with dill.
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