{"id":45280,"date":"2022-09-17T19:29:13","date_gmt":"2022-09-17T19:29:13","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=45280"},"modified":"2023-08-18T15:17:42","modified_gmt":"2023-08-18T15:17:42","slug":"tart-vaudoise","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/tart-vaudoise\/","title":{"rendered":"Tart Vaudoise (Sour Cream Tart)"},"content":{"rendered":"\n

Anyone who doesn’t like simple recipes, close this tab immediately, because today I’m going to share with you a recipe for the most basic nart I’ve ever seen. It comes from the Swiss canton of Vaud, hence the name.<\/p>\n\n\n\n

Normally, tarts are complicated. Not the ultimate math, but the base often has to be baked separately, pressed down with a bean or coin weight, then cooled, long to make the filling, baked again, cooled again, and so on. You won’t find anything like that in this recipe.<\/p>\n\n\n\n

If you have a food processor (a food processor in other words) the dough will be ready in minutes, if not – you will have to work a little longer by hand. The dough itself is very simple, no eggs, extra yolks<\/a>, or anything else.<\/p>\n\n\n\n

The filling is as easy as it gets: sour cream and sugar. All you have to do is mix and stir.<\/p>\n\n\n\n

And bake the dough base at the same time as the filling. Perfect? That’s what I’m talking about.<\/p>\n\n\n\n

I offer a basic recipe, but you can improve it and, if you want, further decorate the ready tart with your favorite fruits and berries (to my taste – here is ideal for raspberries), as well as nuts. You can add mint leaves or one of this substitutes<\/a>.<\/p>\n\n\n\n

Recipe from the book “Simple to Spectacular<\/a>“.<\/p>\n\n\n\n

⏱ Cooking time \u2014 90 minutes overall. Includes 25 minutes of preparation and cooking + 65 minutes unattended.<\/p>\n\n\n\n

🥣 Ingredients<\/h2>\n\n\n\n

🍽 For 8 servings:<\/em><\/p>\n\n\n\n