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
Caramel
Utensils
For a flan tin approx. 26 cm in diameter
How it's done
Pastry dough
Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Tart
Roll out the dough into a circle (approx. 26 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork.
Bake
Approx. 15 mins. on the bottom shelf of an oven preheated to 200 °C. Remove, allow to cool slightly in the tin.
Caramel
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the vegan butter, melt, mix, pour in the vegan cream, simmer and stir over a low heat until the caramel has dissolved, reduce to a thick consistency for approx. 5 mins. Add the nuts, mix, season. Spread the mixture over the tart base, leave to cool. Cover and leave to set in the fridge for approx. 2 hrs.
| Note: | Enjoy immediately, keep in the fridge. |
|---|
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