Best Basic Tart Crust Tortenboden Recipes

BASIC TART CRUST - TORTENBODEN

Steps:

• Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
• Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
• Sift together the flour, salt, and baking powder.
• Combine all mixtures.
• Beat the egg whites until fluffy, then fold them into the mixture.
• Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
• Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.

MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)

Steps:

• To Make Base (Boden):.
• Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
• In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
• Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
• Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
• Bake at 350 for 15-20 minutes or until lightly golden.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Filling:.
• If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
• Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
• Glaze:.
• For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
• -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
• Chill until ready to serve. This cake is best served within 24 hours.
• Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.

BASIC TART CRUST

Steps:

• In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the yolk and 1/2 cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed.
• Turn dough onto a shet of plastic wrap and from into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 minutes.
• On a floured surface roll dough until it's 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of you hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 minutes.
• For blind baking, heat oven to 375 degrees F. Line the chilled crust with aluminum foil, pressing foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 minutes. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 minutes more. Cool completely, then remove from tart pan. Makes 2 Single Crusts.
• CHEESE AND HERB CRUST VARIATION FOR TOMATO TART: Add 1/2 cup grated Gruyere or Jarlsberg cheese and 2 teaspoon chopped fresh oregano or thyme to the food processor with the flour and salt. Proceed with recipe as directed.

GERMAN STRAWBERRY TART / ERDBEER TORTENBODEN

Steps:

• Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
• Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
• Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
• Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.