KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
It's special because it doesn't need to be blind baked first. Very convenient and is the base for the baked fig custard tart that he discussed.
350g plain flour
70g caster sugar
Pinch salt
half tsp baking powder
Grated zest of a lemon
170g unsalted butter, cut into 1cm cubes and kept cold
1 65g egg
1 egg yolk
60ml double cream
Comments