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There is a mistake on the egg amount, my Calder cookbook says 2 eggs and 2 egg yolks.. but that said mine was very wet and took a long time to bake, tasted amazing but something was off.. Perhaps the book has the typo?
155 ? SUGAR .What 155? gr , ml ?
How can I make the shortbread crust that is mentioned. Can't get hold of the book here (Sweden). Would love to make this tart..
The crust that Laura Calder uses, is a cookie pastry, makes one large disc 185g flour 110g cold butter, cut into pieces 55g sugar 2 egg yolks 2 ml vanilla Mix the flour and the butter with your fingers, or in the food processor, until it turns into fine crumbs. Mix in sugar. Finally add egg yolks and vanilla and mix just until it comes together into a ball. Pat into a disc, wrap in plastic and chill at least 30 minutes or overnight. Roll out and line a tart tin. Chill again for 30 minutes before baking. Put parchment paper inside shell and fill the shell with dried beans. Bake in a pre-heated oven set at 200 degrees celcius for 12 minutes. Then, remove parchment and beans and continue baking for 10 to 15 minutes at 180 degree celcius, just until crust is beginning to show colour. Enjoy!
I love this recipe. I substituted sour cream for the heavy cream. perhaps that was mentioned as an option in the French Food At Home cookbook. either way, it's easy and quick to make it satisfies all who try it. More recipes like this please!