Vin cuit Tart | Terroir Fribourg
Preparation First Version Roll out the pastry dough in a buttered tart tin. Dissolve the flour or semolina in the milk. Add the sugar and vin cuit, and mix well
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Ingredients
- 250 g shortcrust pastry
- 3 dl milk
- 2 tbsp flour or semolina
- 80 g sugar
- 2 dl vin cuit
- 250 g shortcrust or fine pastry
- 2 dl cream
- 2 eggs
- 1 tsp flour
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