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
Plums
Crème
To bake
Utensils
For a flan tin approx. 24 cm in diameter
How it's done
Pastry
Mix the flour, hazelnuts, sugar and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead.
Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Roll out the pastry between two sheets of baking paper to approx. 28 cm in diameter, remove the upper sheet of baking paper, place the pastry in the tin with the lower sheet of baking paper. Press down well around the edges and prick the base firmly with a fork. Cover the pastry with baking paper once more, weigh down with dried pulses.
Blind bake
Bake the pastry for approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove. Remove the pulses and baking paper.
Plums
Cut the plums into wedges, arrange on the pastry base.
Crème
In a pan, whisk together the milk and all the other ingredients up to and including the vanilla paste, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins.
Pour the crème over the plums, smooth down.
To bake
Approx. 30 mins. in the lower half of the oven. Remove from the oven, leave to cool in the tin, chill for approx. 1 hr. Remove from the tin, sprinkle the sugar evenly over the tart just before serving, caramelize using a blowtorch.
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