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
Pastry dough
Tart
Utensils
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
Pastry dough
Place the butter in a bowl, mix in the sugar. Mix in the egg white and milk. Combine the flour, almond flour, cocoa powder, cinnamon and salt, add and mix to form a smooth dough. Transfer 2/3 of the dough to the prepared tin and smooth down, pulling the edge up a little. Cover the tin and the remainder of the dough and chill for approx. 30 mins.
Tart
Spread the jam over the base of the tart. Shape the remainder of the dough into strips, place on top of the jam in a lattice-work pattern, press down gently around the edges, glaze with egg yolk.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool.
| Tip: | Use redcurrant jam instead of raspberry jam. |
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