Sweet Pastry Tart Case from The Quality Chop House by William Lander, Daniel Morgenthau and Shaun Searley
At the restaurant we get through lots of sweet pastry so we make huge batches of these and freeze them.
Ingredients
- 1 vanilla pod, split lengthways and seeds scraped out
- 180 g caster sugar
- 250 g butter, at room temperature
- beaten egg yolk, to glaze
- 500 g plain flour
- 2 free-range organic eggs
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