Tart Shell
60g / serving
13
servingsInstructions
1. Measure 60g / tart
2. Blind bake 18m, then bake 5m
3. 60/40 apricot jam/water mixture for glaze
4. 35g pastry cream per tart
5. Mix block 1 with paddle mixer until it reaches a breadcrumb like consistency
6. Add block 2 to bowl and mix until smooth
7. Refrigerate 1 hour and then press into tart pans.
Recipe Costs
How much the ingredients cost to produce a given number of servings of this recipe.
$3.09 /
13 servings
$0.24 / serving |
100% costed
Allergens
Allergens from this recipe's ingredients will appear in this table.
| Allergen | Ingredient |
|---|---|
| wheat | flour |
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