Belgian Liers vlaaike
One of the most famous Belgian desserts, this sweet and spicy, tart-shaped filled pastry is prepared exclusively in the Flemish town of Lier.
The delectable Liers vlaaike consists of thin, pâté brisée crust filled with a thick, creamy purée the base is a typical, unsweetened shortbread pie crust, while the aromatic filling consists of coarse breadcrumbs, candy syrup, milk, and flour.
However, the spicy flavor of vlaaike tarts comes from a secret combination of spices including cinnamon, cloves, nutmeg, and coriander
RECIPE INGREDIENTS
For the dough:
180 gr wheat flour
90 gr cold butter or margarine
40 gr cold water
1 pinch salt
For the filling:
120 gr rusk
200 gr brown candy syrup
10 gr spice herbs (cinnamon, ginger, nutmeg, cardamom)
300 gr Full Milk
DIRECTIONS ON BELGIAN LIERS VLAAIKE
In a bowl, mix the wheat flour with cold butter, water and salt with your hands to form a dough.
Knead briefly until it no longer sticks and wrap in cling film. Let rest in the refrigerator for 20 to 25 minutes.
Blitz meanwhile 12 rusks in a food processor until crumbs. Add brown candy syrup, spice herbs and the whole milk. Mix until smooth.
Roll out the dough and cut out 10 circles with a diameter of 9 cm. Carefully place the rounds of dough in a cupcake tin and press gently with your fingertips.
Fill the doughs to the brim with the spicy filling. Bake the Lierse vlaaikes for 20 to 25 minutes at 180 degrees.
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Belgian Liers vlaaike
Ingredients
- For the dough:
- 180 gr wheat flour
- 90 gr cold butter or margarine
- 40 gr cold water
- 1 pinch salt
- For the filling:
- 120 gr rusk
- 200 gr brown candy syrup
- 10 gr spice herbs cinnamon, ginger, nutmeg, cardamom
- 300 gr Full Milk
Instructions
- In a bowl, mix the wheat flour with cold butter, water and salt with your hands to form a dough.
- Knead briefly until it no longer sticks and wrap in cling film. Let rest in the refrigerator for 20 to 25 minutes.
- Blitz meanwhile 12 rusks in a food processor until crumbs. Add brown candy syrup, spice herbs and the whole milk. Mix until smooth.
- Roll out the dough and cut out 10 circles with a diameter of 9 cm. Carefully place the rounds of dough in a cupcake tin and press gently with your fingertips.
- Fill the doughs to the brim with the spicy filling. Bake the Lierse vlaaikes for 20 to 25 minutes at 180 degrees.