Preparation
First Version
Roll out the pastry dough in a buttered tart tin.
Dissolve the flour or semolina in the milk.
Add the sugar and vin cuit, and mix well.
Pour the mixture into the tart shell and bake in the oven at 200°C for 30 to 40 min.
Second Version
Roll out the pastry dough in a buttered tart tin.
Prick the base with a fork and cover it with parchment paper and dried beans or pie weights to blind bake.
Bake the crust in a preheated oven at 250°C for 20 min.
Remove the covering and let it cool slightly.
Mix the cream, eggs, and flour thoroughly.
Combine with the vin cuit mixture.
Pour over the tart base.
Reduce the oven temperature to 120°C and bake for 45 to 50 min, until the filling sets like a flan.
Recipe from the book: "Cuisine & Traditions in the Canton of Fribourg". Editions la Sarine.
For a 26cm tart pan
Preparation : 50 to 60 min
Cooking : 30 to 40 min
Ingredients and products
- 250 g shortcrust pastry
- 3 dl milk
- 2 tbsp flour or semolina
- 80 g sugar
- 2 dl vin cuit
- 250 g shortcrust or fine pastry
- 2 dl vin cuit
- 2 dl cream
- 2 eggs
- 1 tsp flour
