Preparation sweet tarte flambée with amarena cherries, mint and chocolate
Pre-heat the oven to at least 250°C on the top and bottom heat setting. If using a fire brick base,pre-heat this in the oven too. You could alternatively use a baking tray covered with baking parchment (not the separating paper). It is best to bake the Flammkuchen in the lower part of the oven so that the heat from below can help the base to crisp up nicely. If you are using an Flammkuchen oven it should be set at a temperature of 290 – 300°C.
Now take the fresh Flammkuchen base out of the packet and, removing the separating paper, lay it out on the preparation board. Frozen dough bases must be defrosted in advance. Mix the cream with the vanilla sugar and spread the Flammkuchen cream mix evenly over the dough base.Be sure to leave a gap of 1 cm around the edge. Top the sweet Flammkuchen with amarena cherries. Drean the cherries well otherwise the dough will soak. Sprinkle with grated chocolate.
The next step is to slide your Flammkuchen off the board and onto the hot fire brick base or baking tray with a gentle shake. At a temperature of 250°C, it will take roughly 4-7 minutes to bake. The baking time will vary depending on the oven, the temperature and the amount of topping. Your Alsatian Flammkuchen has finished baking once the edge is nicely browned and the Flammkuchen no longer sags when it is lifted up with the peel.
Served on a wooden board with a rotary cutter and cut into 8 pieces , this sweet tarte flambée will be a culinary highlight for any party or event.
I wish you every success and bon appetit. Your Maître Flambée.