Mini chef
Utensils
Apron
baking paper
Bowl
Fork
Measuring cup
Round baking tray (approx. 28 cm Ø)
Oven mitts
Pan
Paring knife
Sieve
Tablespoon
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
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 .
Pastry
Line the base of a baking tray (approx. 28 cm diameter) with baking paper. Place the dough on the tray. Prick the dough firmly with a fork. Place a second piece of baking paper on top and distribute the pulses on top.
Blind baking
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake for a further 5 mins. Remove, allow to cool slightly. Remove the tart base from the tray, leave to cool on a rack.
Vanilla custard
Cut the vanilla pod in half lengthwise, scrape out the seeds.Place the vanilla seeds, milk, sugar, corn starch and egg in a pan. Using a whisk, bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Allow to cool slightly. Pour the custard into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 2 hrs.
Grapes
Combine the honey and lemon juice in a bowl. Cut half of the grapes in half, add to the remaining grapes, mix, spread on the tart.
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