I've been struggling to find a good tart shell recipe. This one came from Ong's book, and is his citrus shell. I liked it, and it held its shape well, but I did have one customer say it was tough (I disagree, maybe their dentures slipped). I used it to make a key lime kumquat tartlet. A bit sweet, but what's new.
Farina Alto – Albuquerque, New Mexico
5 days ago