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Easter Tarte with Rooibos


Dice the cold butter and knead into an even dough with the flour, eggs and salt. Cover and chill for at least 30 minutes.

In the meantime boil 120ml of water and infuse the Rooibos for 3 minutes. Strain and boil until reduced by half. Mix with sour cream and eggs and season to taste with salt and pepper.

Peel carrots and cut into thin stripes. Blanch spinach in slightly salted water.

Roll out the dough on a surface dusted with flour, put into the tarte pan and chill. Then pour the sour cream egg mixture into the crust. Layer the carrot strips, roll up and place in the tarte. Place spinach and ham between the carrots. Bake for 50 minutes at medium level at 175°C in the preheated oven. Serve the easter tarte warm. (Recipe by CookingCatrin, Foto by Carletto Photography)

Ingredients for the dough:

  • 220g Flour
  • 140g Butter
  • Salt
  • 2 Eggs

Ingredients for the filling:

  • 300g Leaf Spinach
  • 200g Carrots
  • 100g Easter Ham
  • 2 Eggs
  • 2 EL Rooibos Echinacea
  • 250g Sour cream
  • Salt & Pepper