Swiss Easter Tart “Osterholm” Recipe
So, this is not a cake… Traditional old Easter pastries, the recipe of which appeared at the end of the 16th century in the city of Basel. And it corresponds to our time! Not for nothing. Amazingly delicious pastries! Sweet crumbly sand base and fragrant paging filling. It’s a must-try!
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Products for the test.
  2. Put all the ingredients for the dough, except the eggs, into the bowl of a blender.
  3. Grind into crumbs and pour into a bowl.
  4. Add the loosened egg.
  5. Knead a soft dough.
  6. The dough is distributed manually according to the shape, pressing it to the bottom and sides. You can bake 4 portion tartlets with a diameter of 10 cm, you can bake one tartlet in a shape with a diameter of 22-24 cm. The form with the dough is put in the refrigerator while the filling is being prepared.
  7. Ingredients for the filling. Turn on the oven so that it warms up to 180 degrees.
  8. Divide the eggs into whites and yolks. Wipe off the orange peel.
  9. Bring the milk, honey and zest to a boil in a small saucepan. Add semolina and almonds, cook, stirring, until thickened. Remove from the heat. Add almond essence, butter and yolks. Mix thoroughly.
  10. Whisk the egg whites with a pinch of salt.
  11. In three steps, enter the egg whites into the hot filling.
  12. Take the dough form out of the refrigerator and fill it with the filling.
  13. Place in the preheated oven at the bottom and bake for 15-20 minutes.
  14. Cool the cake for 10 minutes and remove from the mold. Leave the cake to cool to a warm state and cover with powdered sugar. We spread it on a festive dish.
  15. Bon appetit.
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