Transfer the rest of the crust mixture into a 5 ″ springform pan and press to form
a crust along the base and a bit up the edges all around.
Not exact matches
For the tart shell I through in some almond flour, pea protein and a few spices
along with some vegan butter to make a nice simple
crust and pressed it in a tart tin with a removable
base.
Crispy on the outside, juicy and tender on the inside with a thick golden brown yogurt
crust... The chicken is first marinated in yogurt to tenderise it, then added in a yogurt
based batter, dredged in a semolina - flour mixture,
along with spices and herbs and then oven baked to golden and crispy perfection..
Use a fork to pierce some holes
along the
base of the
crust to prevent bubbling during baking.