Betty Bossi Wonderbox Instrucciones Y Recetas página 12

Preparation: approx. 15 min. | Baking: approx. 15 min. | Yields: approx. 12 boats
5 oz Raspberries
2 oz Sweetened condensed milk
2 oz Hazelnut or almond meal
1 Portion tarte flambée dough,
rolled to approx. 10 x 16 inch
All-purpose flour, for dusting
1 Egg, beaten
½ bag Dark chocolate icing
(approx. 2 oz), melted
12
Raspberry boats
1. Mix the raspberries, condensed milk and
2. Cut out the dough and fill (see p. 6). Place
3. Baking: approx. 15 min. on the middle rack
4. Cut off a small corner of the chocolate icing
Tip: The boats taste the best when eaten
immediately after baking.
hazelnuts.
the boats on a baking sheet lined with
parchment paper.
of the oven; preheated to 400°F. Remove
from oven and cool slightly.
bag. Drizzle the icing in lattice patterns onto
the boats.