Master chef
Utensils
Apron
Bowl
Measuring cup
Mixer
Pan
Paring knife
Piping bag
Scissors
Sieve
Stick blender
Tablespoon
Timer
Whisk
Cutting board
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 .
Apricots
Halve the apricots and remove the stones, cut into pieces, place in a pan, puree.
Apricot curd
Cut the vanilla pod in half lengthwise, scrape out the seeds, add both to the pan. Add the cornflour to the apricot puree along with all the other ingredients up to and including the salt, whisk together, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to whisk briefly. Pass the curd through a sieve into a bowl. Place a sheet of cling film directly on top of the curd, leave to cool, cover and chill for approx. 1 hr.
To decorate
Transfer the apricot curd to a disposable piping bag, cut off the tip, pipe the curd into the tarts. Beat the cream until stiff, transfer to a disposable piping bag, cut off the tip, pipe little blobs on top of the curd.Pluck the peppermint leaves and spread them on top.
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