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
Cream
Dough
Tart
To decorate
Utensils
One rectangular baking tin (approx. 12 x 35 cm)
How it's done
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Cream
Place the milk and pistachios in a measuring cup, puree, pour into a pan. Add the sugar, egg and vanilla, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Stir the gelatine into the hot cream. Pour the through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr.
Dough
Roll out the dough, cut into a rectangle (approx. 15 x 40 cm), place on a baking sheet along with the baking paper. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, remove the pulses and baking paper, bake for a further 5 mins. Remove from the oven, allow to cool slightly, remove from the baking sheet , leave to cool completely on a rack.
Tart
Using the whisk on a mixer, whisk the cream until smooth. Carefully fold in the whipped cream using a rubber spatula, spread over the tart base, cover and chill for approx. 30 mins.
To decorate
Arrange the raspberries on top of the tart, sprinkle with the pistachios.
| Tip: | Spread a little pesto over the remainder of the dough, roll up into swirls, cut into thin slices, place on a baking tray lined with baking paper. Place in the centre of the oven once the tart has come out and bake for 10–15 mins. until crispy, serve with drinks. |
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