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
Filling
To serve
Utensils
For a flan tin approx. 24 cm in diameter
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
On a sheet of baking paper, roll out the dough into a circle (approx. 27 cm in diameter), transfer to a baking tray along with the baking paper. Place a second sheet of baking paper on top of the dough, weigh down with dried pulses.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, and remove the baking paper and pulses.
Return to the oven
Approx. 20 mins. in the lower half of the oven. Remove the tart base from the oven, leave to cool in the tin on a cooling rack.
Filling
Heat the coconut milk (do not boil). Remove the pan from the heat, add the chocolate and salt, stir until the chocolate has melted. Spread the mixture over the (now cool) tart base, cover and leave to set for approx. 2 hrs.
To serve
Cut the tart into pieces and sprinkle with fleur de sel.
| Tip: | If desired, sprinkle with a few dark chocolate shavings. |
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