salt 1/4 cup cold butter, cubed 1 Tablespoon shortening 1 Tablespoon ice cold water, plus more as needed
yolks 1/4 cup condensed milk 1/4 cup heavy cream 1/4 cup milk
Remove the foil and weights; then bake for another 10 minutes or until golden. Transfer to a wire rack and let cool for about 20 to 30 minutes 8. Increase oven temperature to 400°F (205°C) and preheat.
I only managed to get
when I rolled out the dough as thin as it could possibly go without breaking
It didn’t occur to me at the time, but a fellow blogging friend with an eye for presentation suggested it might be nice to pipe seem creme egg filling across thetart so you might like to have a go at this too – thanks Emily