You’ll need: For the pastry – 90g icing sugar; 25g cocoa powder; 30g ground almonds; 120g butter, softened; pinch sea salt; 1 XL free-range egg; 220g all-purpose flour. For the filling – 300g ...
Grease & Line your tart mould with your puff pastry & pierce the base several times with a fork. Bake @ 160d for 12 minutes & set aside In boiling salted water blanch the cabbage for 3 minutes – ...
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