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A Bit of a Greek Tart
Preparation info
- For
8
- Difficulty
Easy
Appears in
By Alastair Little and Richard Whittington
Published 1995
This creamy egg custard and semolina dessert nods towards both Greece and Provence. Semolina sounds suspicious, but gives a bit of depth without making it heavy.
Ingredients
1
Method
Preparation
First make the pastry shell, blind-bake and allow to cool as described.
Part of
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