John Myers
Contents
show
Cream Tart
The perfect cream tart recipe with a picture and simple step-by-step instructions.
dough
- 150 g Flour
- 50 g Sugar
- 1 Egg
- 75 g Cold butter
- 1 tbsp Lime zest
- 1 pinch Salt
cream
- 1 tbsp Soft butter
- 100 g Sugar
- 2 Eggs
- 20 g Strength
- 1 Vanilla pod, the scraped out pulp
- 150 g Sour cream
- 150 g Sweet cream
otherwise
- 2 tbsp Raw cane sugar
- 1 tsp Cinammon
dough
- Put the flour and sugar in a bowl, add a pinch of salt. Make a well in the middle, put the egg in there, add the lime zest and the butter in small flakes around the edge and then quickly work it into a smooth dough with your hands, wrap it in cling film and let it rest for 1 hour in the refrigerator.
cream
- Put the butter together with the sugar, eggs, starch and vanilla pulp in a bowl and stir well, then add the sour and sweet cream and stir well.
Assembly and finish
- Preheat the oven to 200 degrees. Roll out the dough thinly between two freezer bags that have been cut apart. Place the tart pan upside down on the dough, after removing the upper freezer bag, of course. Now cut the dough all around with a seam allowance of 1 cm.
- Turn the mold over together with the dough, the dough will then slide into the mold by itself. Prick the pastry base several times with a fork and pour the topping on the tart. Mix the raw cane sugar with the cinnamon and spread over the top of the topping.
- Bake the tart for 35 minutes on the middle rack for about 35 minutes and then let it cool down well.
Facebook Comments