Crème Fraîche Tart

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Crème Fraîche Tart
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
263
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories263 kcal(13 %)
Protein3.7 g(4 %)
Fat18.8 g(16 %)
Carbohydrates20 g(13 %)

Ingredients

for
12
For the shortcrust dough
200 grams Pastry flour
1 pinch salt
125 grams butter
1 egg yolk
2 tablespoons cold water
Parchment paper (and dried beans for blind baking)
For the filling
250 grams Crème fraiche
Grated zest of ½ lemons
50 grams sugar
2 packets Vanilla sugar
2 medium eggs
4 tablespoons Rum
2 tablespoons brown sugar
How healthy are the main ingredients?
sugarsaltlemonegg

Preparation steps

1.

For the shortcrust dough: Combine the flour and salt, make a well in the center, sprinkle the chopped butter around the edges and add the egg yolk and water to the well. Chop all ingredients together with a knife until crumbly then quickly knead with your hands until smooth. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.

2.

Grease a 26 cm (approximately 10-inch) fluted tart pan with removable bottom. Roll out the dough on a lightly floured work surface and use to line the prepared pan. Prick the base several times with a fork, line with parchment paper and fill with dried beans. Blind bake in a preheated oven at 200°C (approximately 400°F) for 15 minutes. Remove the baking beans and parchment paper. Reduce the heat to 175°C (approximately 350°F).

3.

For the filling: Whisk the crème fraîche, lemon zest, sugar, vanilla sugar, eggs and rum together, pour into the tart base and sprinkle with brown sugar. Bake for 30-40 minutes, until just set.