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
Tarts
Utensils
6 tart tins (each approx. 10 cm in diameter), greased and floured
How it's done
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Dough
In a bowl, mix the coconut flour with all the other ingredients up to and including the salt. Add the butter and rub by hand to form a crumbly mixture. Add the egg and water, mix quickly to form a soft dough – do not knead. Divide the dough into sixths, shape into balls, press into the prepared tart tins. Prick the bases firmly with a fork, chill for approx. 15 mins.
Blind bake:
Approx. 15 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, remove the tart bases from the tins and leave to cool on a rack.
Tarts
Combine the yoghurt, vanilla sugar and lemon zest. Using a rubber spatula, carefully fold in the whipped cream. Transfer the yoghurt cream to the tart bases. Arrange the slices of apple on top, sprinkle with the nuts.
How-tos
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