No Sugar, Low Carb, No Guilt-Japanese-Style Desserts by Sakamoto Hisae;

No Sugar, Low Carb, No Guilt-Japanese-Style Desserts by Sakamoto Hisae;

Author:Sakamoto, Hisae; [Sakamoto, Hisae]
Language: eng
Format: epub
Publisher: Marshall Cavendish International (Asia) Private Limited



Tarts and

Sponge Cakes



Makes two 12-cm crusts or one 18-cm crust

If you know how to make this tart crust, you will be able to make tarts

with various fillings such as seasonal fruits, chocolate and cheese. The

almond and hazelnut flavours are balanced very well in this tart crust.


1. Preheat oven to 180°C. Prepare two 12-cm tart tins or an 18-cm

round cake ring.

2. Place all ingredients except sesame oil in a bowl. Using a dough

scraper, mix ingredients well using a chopping motion.

3. When mixture is well combined, add sesame oil. Mix and knead

until the dough can be gathered into a ball.

4. If using the 12-cm tart tins, divide dough into 2 portions and

press evenly into the base and up the sides of each tart tin.

If using an 18-cm cake ring, place it on a lined baking tray and

press the dough onto the baking tray, using the cake ring to

keep the crust round.

5. Place a sheet of baking paper over the dough and place pie

weights on it. Bake for 15–20 minutes. Remove from the oven

and leave to cool. The tart crust may break apart easily when it is

warm, so avoid touching it and unmould it only after it is cool.


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