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
Cheesecake mixture
Utensils
One rectangular tray (approx. 12 x 35 cm), greased and floured
How it's done
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Pastry dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. 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, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface, roll the dough out into a rectangle (approx. 15 x 37 cm), transfer to the prepared tin. Press down well around the edges and prick the tart base firmly with a fork.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven and leave to cool in the tin.
Cheesecake mixture
Stir the jam until smooth, spread over the base of the tart. Place the cream, cream cheese and icing sugar in a bowl, beat until stiff. Transfer to a disposable piping bag, cut off the tip (approx. 3 cm) at a slight angle, pipe the cream on top of the tart. Scatter the pineapple, coconut flakes and flowers on top.
How-tos
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