Crème Fraîche Tart
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 263 kcal | (13 %) | ||
| Protein | 3.7 g | (4 %) | ||
| Fat | 18.8 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) |
Ingredients
- For the shortcrust dough
- 200 grams Pastry flour
- 1 pinch salt
- 125 grams butter
- 1 egg yolk
- 2 Tbsps 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 Tbsps Rum
- 2 Tbsps brown sugar
Preparation steps
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.
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).
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.
