Mont Blanc tarts | SA Garden and Home
Serve these fabulous tarts from Sweet by Yotam Ottolenghi and Helen Goh, R520, (Penguin Random House) as a decadent finish to a festive meal.
Ingredients
- 200g plain flour
- 120g unsalted butter, fridge-cold, cut into 1cm dice
- 30g caster sugar
- ¼ tsp salt
- ½ tsp white wine vinegar
- 3T ice cold water
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