Shortcrust pastry from BIO flour

CHF6.50

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Product description

Shortcrust pastry made with BIO flour from Geneva produced by TourneRêve. Consume within 4 to 5 days. Made for you by Arnaud of the Boulangerie de Peney. Perfect to make pies. The cooking time depends on the thickness of the dough, usually between 20 and 40 minutes between 180 - 200 degrees. For a pie cook at least 30 minutes.

Genève

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Switzerland

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Tarte aux pruneaux GRTA À réaliser pour 4 personnes

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Recipe for: lemon tart

about the recipe

h4. Ideal for ending a meal with a little acid flavour h5. First step, pre-cook the pastry. * Preheat the oven at 180°. Cover with flour and roll out the pastry in the desired dimensions. In a buttered pie dish spread the dough and prick it with a fork. Put a disc of greaseproof paper on the bottom and cover with dried peas. Cook for about 20 min. Allow to cool. Take away the paper and the dried vegetables from the bottom of the tart. h5. Second step, prepare the cream with 2 lemons. * Grate finely the peel and press the juice of two lemons. In a bowl mix 100g of sugar, 3 tbsp of flour and 2 eggs until the mixture is smooth and homogeneous. Add 50g of butter whilst whisking, then the zest and the juice of the lemons. h5. Last step, the cooking * Fill the bottom of the tart with this preparation. Smooth the surface with the aid of a spatula and cook in the oven for about 30 minutes. Remove from the oven, allow to cool and place in the refrigerator.* h4. Enjoy the treat ! _The eggs, the sugar, the butter and the flour are not included in the pack._

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