Master chef
Utensils
Apron
baking paper
Cooking spoon
Frying pan
Pan
Paring knife
Scissors
Spatula
Tablespoon
Teaspoon
Cutting board
Kitchen scales
6 tartlet tins, each approx. 10 cm in diameter
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 .
To prepare
Cut the baking paper into 6 squares measuring approx. 8 cm each, place them on the bases of the moulds.
Plums
Halve and pit the plums, cut into pieces, place in a pan. Slice the vanilla pod lengthwise, scrape out the seeds with a teaspoon, add them with the sugar to the plums. Add the water, bring to the boil, reduce the heat, simmer (uncovered) for approx. 5 mins. until soft, leave to cool.
Oats
Toast the oats and almonds in a frying pan without any oil. Cut the butter into pieces, add along with the honey, mix. Divide the mixture between the prepared moulds, use the back of a spoon to press it down firmly onto the base and edges, leave to cool.
Tartlets
Remove the oat tartlet bases from the tins.Spread the plum compote over the tartlet bases, spoon 1 tbsp of double cream onto each.
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