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
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
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
nd refrigerate for 2 days, stirring daily.
For the tart dough, sift
Make the tart crust: Using a mixer
Wrap in plastic wrap. Refrigerate for 15-20 mins.
Roll
10 1/2 inch tart pan with a removable bottom
For the Tart:
Preheat the oven to
For the tart dough:
Mix the flour,
For the Tart Shell:.
In Cuisinart, blend
edium heat and whisk constantly for about 6 minutes or until