Sweet tart case from Breakfast, Lunch, Tea - The Many Little Meals of Rose Bakery by Rose Carrarini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 13, 2017

    I made this for use in the chocolate and chestnut tartlet recipe and it is delicious. I halved the recipe, which was only tricky when it came to the eggs, and used the metric measurements. I rolled it out on parchment paper for easy transfer, since this dough is prone to tearing. Other than my horrible rolling technique, it came out great. The cooking time was spot on. I built the walls of the crust about 1/2 inch over the edge of the tart pan to minimize shrinking, and I shaved off the excess crust from the tin prior to filling the tart. (It didn't look like the dough shrunk anyway though, but regardless, I had a perfect tart shell.)

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