Caramelized Vanilla Tart
Ingredients
- Teigboden
- 1 shortcrust dough, rolled into a circle
- Füllung
- 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
- Backen
- 3 tbsp. coarse raw sugar
- Utensils
- Für ein Backblech von ca. 30 cm Ø
Total time: 40m
Preparation Time: 15m
Servings
For
8 people
Nutritional Information
Contains 244 Kcal, 3g Protein, 21g Carbohydrates, 17g Fat
Ingredients
- Teigboden
- 1 shortcrust dough, rolled into a circle
- Füllung
- 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
- Backen
- 3 tbsp. coarse raw sugar
- Utensils
- Für ein Backblech von ca. 30 cm Ø
Instructions
-
Teigboden
Place the dough with the baking paper in the oven tray, firmly prick the base with a fork. -
Füllung
Thoroughly combine the cream and remaining ingredients with a little salt and pour onto the dough base. -
Backen
Bake for approx. 25 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove it from the tray, and leave to cool completely on a rack. Sprinkle the cane sugar over the cakes and caramelize with the flame on a blowtorch. -
Tipp:
Statt die Wähe zu caramelisieren, wenig Puderzucker darüberstäuben. Die Wähe schmeckt frisch am besten.
