Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Baking
Open-Face Shortcrust Tart
A delicate and creamy tart with a rich caramel flavor set in a crumbly shortcrust pastry.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles fine crumbs. Add the egg and quickly bring the dough together. Chill in the refrigerator for 20 to 30 minutes.
2
Roll out the dough and fit it into a tart pan with sides, pressing it gently into place. Prick the bottom all over with a fork. Blind bake for 10 to 15 minutes at 180°C (350°F).
3
Whisk together the dulce de leche, eggs, and sour cream until smooth and creamy.
4
Pour the filling into the pre-baked crust and bake for another 25 to 30 minutes at 170–180°C (340–350°F). The filling should still have a slight jiggle in the center.
Comments
Log in to leave a comment.
No comments yet. Be the first!