Semolina Tart

Preparation info
  • Serves


    • Difficulty


Appears in

By Gary Rhodes

Published 1994

  • About

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.



Pre-heat the oven to 180°C/350°F/gas 4 and grease a 20 cm (8 in) flan tin or flan ring on a baking sheet.

Roll out the pastry and use to line the flan tin or ring. Line the pastry with greaseproof