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Name
Servings
notes
60g / serving
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Edit the Order and Block of Recipe Lines
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Block 0
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430
g
flour
300
g
v. butter
Block 1
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40
g
powdered sugar
2
tbsp
water
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Edit the Order of Instructions
Measure 60g / tart
0
Blind bake 18m, then bake 5m
1
60/40 apricot jam/water mixture for glaze
2
35g pastry cream per tart
3
Mix block 1 with paddle mixer until it reaches a breadcrumb like consistency
4
Add block 2 to bowl and mix until smooth
5
Refrigerate 1 hour and then press into tart pans.
6