For 4 people
Step 1 of 6
¾ sweet shortcrust pastry
Line a tart mold with ¾ shortcrust pastry. Prick the bottom with a fork. Blind bake at 180°C until the edges are golden and the bottom is dry to the touch.
Step 1 of 6
Line a tart mold with ¾ shortcrust pastry. Prick the bottom with a fork. Blind bake at 180°C until the edges are golden and the bottom is dry to the touch.