Caramelized vanilla tart
Ingredients
- 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
Total time: 40m
Preparation Time: 15m
Servings
For
8 people
Nutritional Information
Contains 244 Kcal, 3g Protein, 21g Carbohydrates, 17g Fat
Ingredients
- 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
Instructions
-
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.
