Two Terrific Tarts: Chocolate Tart and Raspberry Cream Cheese Tart

[layers_of_eli]

I've been wanting to make a tart for quite awhile. I've been practicing my crust-making for an article I wrote on my quest for the perfect crust, and tart shells were the one thing I hadn't yet tried. I made a pâte sucrée tart shell, had some fun grating it into the tart pan (and almost cutting off my pinky /melodrama), and ended up with two

Comments

[lis0r]

Interesting article on pie crusts. No one ever seems to use my nan's recipe when I look on the internet, though. 10oz self raising flour, 6oz fat, and an egg - comes out beautifully every time, tastes wonderful.

[layers_of_eli]

I'll have to give it a go! What fat do you typically use?

[lis0r]

Half butter, half stork (which I guess is probably the UK equivalent to butter flavoured shortening.)