Recipe Submitted By: bakingmad
This is a rich pastry ideal for making desserts and small pastry cases. As it contains egg yolk it is softer and more crumbly to handle than shortcrust. Don’t worry it breaks when lining a flan tin, it is easily patched together with the extra pastry and the warmth of your hand. It is best to chill the pastry before rolling and before baking.
Sufficient for a 18-20cm round tart tin
|Preparation Time||00 minutes|
|Portions||for a 18-20cm round tart|
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