![]() ![]() This tart pastry dough is made in the food processor but it can also be made by hands if preferred (see the instructions on how to make it by hands in my Pâte Sablée recipe). There are three steps required to make this tart: prepare the shortcrust pastry, let it chill and fully bake it, then fill it with the homemade lemon curd and optionally finish it with a Swiss meringue once the lemon curd filling has set. ![]() Made from Egg Whites and Caster Sugar (fine white granulated sugar).
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