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
Caramel
To decorate
Utensils
4 mini tart tins (each approx. 9 cm in diameter), greased
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr.
To shape
Roll out the dough between two sheets of baking paper to approx. 4 mm thick, cut out 4 circles (approx. 11 cm in diameter), place in the prepared moulds. Prick the tart bases firmly with a fork, chill for approx. 15 mins.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly. Remove the tart bases from the moulds, leave to cool on a rack.
Caramel
Bring the cream, fudge and butter to the boil while stirring. Reduce the heat, stir until the fudge has melted. Divide the mixture between the tarts, leave to cool. Cover and leave to set in the fridge for approx. 2 hrs.
To decorate
Scatter the nuts on top of the tarts, sprinkle with salt.
| Shelf life: | The tarts can be covered and kept in the fridge for approx. 2 days. |
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