I'm making the raspberry tart (recipe of Michael Nielsen of 02-Aug
10.40AM).
I've noticed that the quantity of the "Crust" (125 gr. of sugar;250 gr.
flour;150 gr. butter; 2 eggs; i tbs of baking powder) is unsufficient in
comparison with the great quantity of the "Soft center".
Michael said: "Spread the crust in a 10 inches diameter springform pan...the
crust should go 1.5 inch up the sides".
I took the 10 inches pan but the crustwent up the sides less than a half of
1.5 inch.
So the soft center went out of the crust.
I wonder if my tart (now is in the owen) will come out well!
Pandora.