- 1 eggs
- 1 pinch salt
- 2 tbsp. white flour
- 2 dl cream
- 1 shortcrust dough, rolled into a circle
- 200 g crème fraîche
- 6 tbsp. sugar
- 0.5 tsp. Bourbon vanilla sugar
- 3 tbsp. coarse raw sugar
Place the dough with the baking paper in the oven tray, firmly prick the base with a fork.
Thoroughly combine the cream and remaining ingredients with a little salt and pour onto the dough base.
Bake for approx. 25 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove it from the tray, and leave to cool completely on a rack. Sprinkle the cane sugar over the cakes and caramelize with the flame on a blowtorch.
- 40 mins Preparation/cooking time: ca. 15m + Bake: ca. 25m
- Servings For 8 people
- Nutrition 244 Kcal