Crème Fraîche Tart

Crème Fraîche Tart
30 min.


for 12 pieces
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 Creme fraiche cheese
Grated zest of ½ Lemons
50 grams Sugar
2 packets Vanilla sugar
2 medium Eggs
4 tablespoons rum
2 tablespoons Brown sugar
print shopping list

Preparation steps

Step 1/3

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.

Step 2/3

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).

Step 3/3

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.