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
Berry mousse
To serve
Utensils
For a baking sheet (approx. 28 cm Ø), lined with baking paper
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 and water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Tart base
Roll out the dough on a lightly floured surface. Place in the prepared tin (approx. 32 cm in diameter). Prick the base firmly with a fork.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove the tart base from the tin and leave to cool on a rack.
Berry mousse
Place the berries and sugar in a measuring cup, puree, pass through a sieve into a bowl. Beat the cream with the stabilizer until stiff, carefully fold into the puree using a rubber spatula. Spread the mixture over the tart base, cover and leave to set in the fridge for approx. 3 hrs.
To serve
Arrange the berries on top of the tart. Cut the tart into slices using a knife rinsed in hot water.
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