Tart Dough (Pâte Brisée) - Pastry Basics | Cravings Journal

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. Thank you for your effort 🙏🌞😎

[@TheScc107]

Hi, can i ask if you roll the dough to 2mm thick? 2mm seems very thin

[@junbecks]

Hi lorena, my tart wall and base always separate from each other after baking. Its like they wouldn't bond to each other. What do I do?