Junior chef
Utensils
Bowl
Cutter
For 8 oven-proof ramekins each approx. 7 cm diameter, greased and floured
Fork
Rösti grater
Tablespoon
Teaspoon
Whisk
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Base
Grease and flour the tart tins with butter. Roll out the pastry, cut out 8 circles (each approx. 10 cm in diameter), transfer to the prepared tins.
Prick the bases firmly with a fork, chill briefly.
Sauce
Grate the cheese, mix in the flour. Beat the eggs with the milk and cream, mix in with the cheese, season, pour into the tarts.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C.
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