28 June 2021
- 2 Cul-de – hens
- 1 Rolling pin
- 1 Sieve
- 1 Whisk
- 1 Tart mold
- Food wrap
Salted shortcrust pastry
- 250 g. Flour
- 125 g. Butter
- 3 g. Salt
- 1 Piece Egg
Device
- 0.5 Cl. Liquid camel milk
- 4 Pieces Eggs
- 2-3 Pinches Salt
- 1-2 Pinches Star anise powder
- 50 g. Spirulina in flakes
Preparation of the salted shortcrust pastry
- Put the flour to sift in the bowl
- Add the soft butter in pieces to the bowl
- Add salt
- Add the egg
- Mix with your hands until you obtain a homogeneous paste
- Shape a “sausage” and wrap in cling film and refrigerate
Preparing the device
- Put the eggs in the bowl and beat with the whisk
- Add the camel milk and mix well
- Add the star anise powder
- Salt and pepper
Finalize the preparation
- Take the dough out of the fridge, remove the plastic wrap and roll out the dough
- Spread the dough in the buttered pie pan in advance
- Bake for 20 minutes then add the appliance
- Sprinkle the spirulina on top
- Bake and cook for 1 hour
- Remove the tart from the oven, unmold and enjoy
AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM
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