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
Carrot puree
Pie
Return to the oven
Utensils
For a flan tin approx. 24 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. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Carrot puree
Cook the carrots in boiling water for approx. 15 mins. until soft. Drain the carrots, retaining 100 ml of the cooking water, transfer it to a measuring cup along with the carrots, puree.
To roll out the pastry
Roll out the pastry (approx. 26 cm in diameter) between two sheets of baking paper, remove the upper sheet. Slide the pastry onto a baking tray along with the bottom sheet of baking paper. Prick the pastry base firmly with a fork.
To blind bake
Approx. 10 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow the pie base to cool slightly.
Pie
Place the eggs in a bowl along with all the other ingredients up to and including the salt, mix well. Add the carrot puree, mix, spread over the pie base.
Return to the oven
Approx. 40 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack. Dust with a little icing sugar.
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