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Bo Friberg
Vanilla Custard Tart with Rhubarb
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Preparation info
Yield:
2
tarts, 11 inches in diameter
Difficulty
Medium
Appears in
top 1000
The Professional Pastry Chef
By
Bo Friberg
Published
1989
About
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Recipes
Contents
Ingredients
1
pound
8
ounces
(
680
g
)
Short Dough
1
<
Pastry
Vegetarian
Method
Line 2 false-bottomed tart pans, 11 inches (27.5 cm) in diameter, with short dough rolled to ⅛ inch (3 mm) thick (see
Figure 7-1
). Prick the dough lightly