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Posted on: December 30, 2018, in Latest News, Umngazi Recipes
BOIL for +- 10 min:
Makes 1x 24cm tart shells
Cream together butter, castor sugar and salt then rub in the flour, lemon zest. Once they have been rubbed to resemble bread crumbs add the egg yokes and the vanilla essence.
Using a dough hook slowly blend the dough until you have a workable consistency try not to work with the pastry to much as this will make it tough.
Roll pastry into a sausage and wrap in cling wrap place in fridge for 1hr before use.
Press into the bottom and sides of a 24cm spring form tin prick with a fork and bake 10-15 minutes, remove from the oven and spread with the melted chocolate and cool slightly, now pour in the boiled mixture and place in the fridge to set. Serve with fresh cream.
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