Parisian-style chocolate custard tart: Stage 1
Lay a sheet of cooking parchment on a baking sheet. Sit an 8-inch (20 cm) tart ring on this.
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the tart ring, leaving a little pastry overhanging around the edge.
Put to wait in the fridge.
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the tart ring, leaving a little pastry overhanging around the edge.
Put to wait in the fridge.