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CAMBOZOLA Nut tart with Sauternes sabayon

Recipe for 4 Portions:

40g butter
10g sugar
70g walnuts
70g almonds
2 egg yolk
40g sugar
220ml Sauternes (sweet white wine)
160ml cream
200g each of wild strawberries and raspberries
4 small strawberries cut very thinly
Grapes and figs for decoration

Place the soft butter, sugar, finely cut CAMBOZOLA and half of the nuts in a mixer and puree finely. Mix in the rest of the nuts to the mixture.
Place 4 serving rings (approx. 7.5 cm diameter) on a tray covered with baking paper and divide the nut mixture equally between the rings so that a small round tartlet is formed. Remove the rings and place the tray in the fridge.

To make the sabayon, place a bowl containing the egg yolk, sugar and Sauternes in hot water and whisk until the mixture is fluffy and has doubled in volume. Take the bowl out of the water and carefully add the whisked cream. Put in a cool place. Put each CAMBOZOLA nut tart in the middle of a plate, arrange with some of the berries and drizzle with the sabayon. Garnish with grapes and fig halves and serve.


Quickly cook the nust tarts au-gratin in the oven with a high top heat and then add the fruit and sabayon. Instead of Sauternes, use a sweet dessert wine (e.g. Trockenbeerauslese, Eiswein.) Use grape juice for an alcohol free variant.

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