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
Filling
Serve
Utensils
4 mini tart tins (each approx. 10 cm in diameter), greased and floured
How it's done
Pastry dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter, rub together using your hands to form a crumbly mixture. Add the egg white, mix quickly to form a soft dough; do not knead.
Shape
Divide the dough into four parts, shape into balls, press into the prepared tart tins. Prick the bases firmly with a fork. Cover the dough with baking paper and weigh down with dried pulses, chill for approx. 30 mins.
Blind bake
Approx. 10 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool on a rack. Remove the dried pulses and baking paper, reduce the heat to 120 °C.
Filling
Blend the basil, icing sugar, lemon zest and juice in a measuring cup. Add the cream, egg and egg yolk, stir well, divide the mixture between the tart bases.
Return to the oven
Approx. 35 mins. in the lower half of the oven. Remove, allow to cool.
Serve
Top the tarts with the strawberries, dust with icing sugar.
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