Tart Shell - Cuisine Magazine - From New Zealand to the World

Tart Shell - Cuisine Magazine - From New Zealand to the World

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Ingredients

  • SHORTCRUST PASTRY
  • 125g flour
  • 65g icing sugar
  • 65g butter, cold, cut into cubes, plus a little extra for greasing the tin
  • 25g egg (approx ½ egg)
  • GLAZE (OTIONAL)
  • 20g cocoa butter, melted and cooled

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