Swiss Cream Tart Recipe - Great British Chefs
This stunning cream tart recipe hail from the canton of Vaud, Switzerland, pairing perfectly with a delicious dessert wine from Geneva.
Ingredients
- 75g of whole milk, lukewarm
- 15g of fresh yeast
- 220g of strong white bread flour
- 1 pinch of flaky sea salt
- 1 tsp golden caster sugar
- 100g of unsalted butter, softened
- 100g of golden caster sugar
- 10g of plain flour, (1 level tbsp)
- 400g of double cream
- 10g of butter, cut into very small pieces
- dessert wine, Nancy paired the tart with Douceur d'Automne Vin Doux
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