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Semolina Tart
- Serves
4
- Difficulty
Medium
By Gary Rhodes
Published 1994
We’ve all eaten semolina pudding with jam, which probably often tasted like glue. This semolina recipe is very different and finishes with a texture similar to a baked cheesecake, with a slightly different taste.
Ingredients
225 g 8 oz
Method
Pre-heat the oven to 180°C/350°F/gas 4 and grease a
Roll out the pastry and use to line the flan tin or ring. Line the pastry with greaseproof
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