John Myers
Nidla Tart
The perfect nidla tart recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 0,5 teaspoon Salt
- 100 g Butter, cut into pieces cold
- 0,5 deciliter Water
- Filling
- 2 piece Eggs
- 80 g Sugar
- 2 dl Full cream
- 2 dl Milk
- 2 El Flour
- is for a tray with a 28 cm diameter, a sweet, crumbly pastry should be used, reduce the sugar to 60-65 grams
- 1. Mix the flour and salt for the dough. Add butter, grind to a crumbly mass, form a well. Pour in water, combine to form a dough, do not knead. Place between 2 sheets of parchment paper, flatten it a little, roll out to the size of the sheet with rolling wood. Place on a tray, cut away the overlapping paper and dough with a knife. Remove the top baking paper. Chill for 30 minutes.
- For the filling, stir the eggs and sugar until foamy, mix the cream, milk and flour, mix into the egg mixture
- Prick the dough base and edge well with a fork.
- Bake in the lower part of the oven preheated to 200 degrees for 10 minutes, then reduce the oven heat to 180 degrees, the kitchen is ready to bake for about 40 minutes.
- If you like, you can sprinkle the cooled cake with powdered sugar.
- If you like, you can add the pulp from a vanilla stick to the filling. Gives a fine vanilla taste
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