By Sherrie-pie on January 22, 2007
"A recipe I came across on Donatella's Dish on Yahoo! Food. It sounds intriguing and I'd like to try it. I am a bit puzzled by the addition of egg yolks in the pastry. Donatella says this is a delicious tart, not at all gummy and quite tart. The crust is baked before the filling is poured and chilled. According to her it is a big hit. I've guessed the times but there is a fair bit of resting and cooling."
Serving Size: 1 (1984 g)
Servings Per Recipe: 1