Rezept:

Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
 
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Raspberry Tart (Tarte Aux Framboises)
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
250 GrammSweet flan pastry (9 oz), see Lemon tart
Filling
200 GrammRaspberries (7 oz)
egg
70 GrammSugar (2 1/2 oz)
100 MilliliterDouble cream (scant 1/4 pint
egg yolks
die Zubereitung:

It is particularly important not to allow the filling of this tart to boil ~ it might do so towards the end of its cooking time.

Pre-heat the oven to 260 °C/500 °F.

Lightly butter and flour an 18 cm ( 7 in) tart tin with a removable base.

Line the prepared tart tin. Blind-bake it for about 10 ... 15 minutes, protecting the edges with aluminium foil. Leave it to cool in its tin.

Reduce the oven temperature to 190 °C/375 °F.

Whisk the egg, egg yolks, sugar and cream together, making sure the sugar dissolves.

Arrange the raspberries on the bottom of the pre-cooked pastry shell, pointed ends facing upwards, in concentric circles. Cover them with the egg mixture.

Bake the tart for about 40 minutes in the bottom of the oven. Watch Very Carefully To See That The Filling Never Reaches Boiling Point.

When the tart has cooled completely, take it out of the tin.

(From: Fredy Girardet, Cuisine Spontanee, M Papermac, Isbn 0 333 40957 4)


Anmerkungen zum Rezept: