This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker’s back pocket.

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30 Comments

  1. (367) CRAP. Now I have to buy tart tins. Talk about a deceivingly easy dessert that looks like it cost the Earth and took ages to make. A sure stunner than will impress the hell out of everybody for any dinner.

  2. Hmmm … Almond flour, butter, allulose for the crust.

    Cream, dark chocolate, allulose, monk fruit, egg yolks, vanilla, butter for the filling.

    Not a perfect recreation but maybe I can get close on keto.

  3. Good question. Do we have to make more filling? I would be pissed if I had half of a tart and needed to make more filling.

  4. One time I wanted to make ganache truffles but I had forgotten to pick up milk. I decided to just mix dark chocolate with butter and see what happened. It was really delicious. I'm excited to try this butter and chocolate recipe.

  5. Looks like you need to double that filling recipe. It didn’t even fill it up half way but then they took out the one already made and it was filled all the way up.

  6. To whoever's watching this please don't buy a $35 rolling pin from the link provided. I went to a local Asian market and bought one for about $6. If that's not an option for you then you can still find one locally or online for 1/4 of that price and it will still function the same

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