Caramelized vanilla tart

Total time: 40m
Preparation Time: 15m

For 8 people

Nutritional Information

Contains 244 Kcal, 3g Protein, 21g Carbohydrates, 17g Fat


  • Pastry base
  • 1 pastry dough, rolled into a circle
  • Filling
  • 200 g crème fraîche
  • 2 dl cream
  • 1 eggs
  • 2 tbsp white flour
  • 6 tbsp sugar
  • 0.5 tsp bourbon vanilla sugar
  • 1 pinch salt
  • Bake
  • 3 tbsp coarse cane sugar
  • Utensils
  • For a flan tin approx. 30 cm in diameter

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  • Pastry base

    Place the dough with the baking paper in the oven tray, firmly prick the base with a fork.
  • Filling

    Thoroughly combine the cream and all the ingredients up to and including salt and pour onto the dough base.
  • Bake

    for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove from the tin, leave to cool completely on a rack. Sprinkle the cane sugar over the tart and caramelize with the flame on a blowtorch.
  • Tip:

    Instead of caramelizing the tart, sprinkle with a little icing sugar. The tart is best eaten fresh.

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