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
Base
Custard
To serve
Utensils
One tart tin (approx. 28 cm in diameter)
How it's done
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Base
Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork. Cover with baking paper, weigh down with baking beads or dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, take away the baking paper and baking beads, return the tart base to the oven for approx. 10 mins. Remove from the oven, place the tart base and tin on a rack. Reduce the oven temperature to 160 °C.
Custard
Place the cream, milk, saffron and cardamom in a pan, bring to the boil while stirring. Remove the pan from the heat, cover and leave to infuse for approx. 10 mins. Whisk the eggs, egg yolks, sugar and salt in a bowl. Pour the saffron cream into the bowl through a sieve, mix well, spread over the tart base.
Return to the oven
Approx. 25 mins. in the centre of the oven. Remove the tart from the oven, leave to cool in the tin on a cooling rack.
To serve
Serve the tart on a plate. Sprinkle the tart with sugar, caramelize with a blowtorch.
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