ven to 400\u00b0F.
For the tart shell: Place the flour
eady to use.
For the Tart----------------.
Preheat the oven
You will need a tart pan with a removable
For the Shell:
Combine dry
ectangular 13 x 4-inch tart pan with removable bottom.
removable bottom tart pan or 9\" pie plate. Bake for 10-12
to 23 cm) tart pan (instructions for how to roll out
>for at least 30 minutes before using.
Make the tart
lling pin according to the recipe. Refrigerate until needed.
Filling
% you can set aside for a garnish. Cut the
enter of the oven.
For the crust: Place the flour
For crust: Blend all ingredients in
For the crust:
In a
Spray 10-inch tart pan with removable bottom with
fore serving.
For lime-ginger curd: Whisk sugar, lime juice, egg
ightly grease a 9 inch tart pan.
Stir flour into
4 x 12 inch tart pan.
To make the
Divide pastry into 24 equal parts; roll each into circle 3 1/2 to 4 inches in diameter.
(I roll a small ball of pastry and then press it in tart pan.)
Line 24 small tart pans with pastry.
Mix sugar and flour; beat egg, milk, vanilla and butter thoroughly. Fold in nuts.
Place 1 scant tablespoon mixture in each tart.
Bake in preheated 425\u00b0 oven for 15 to 20 minutes or until set.
-inch round tart pan with removable bottom. For the berry coulis
For the pastry cream, heat the