our Granny had a Bakery in Lancashire about 100 years ago and made the most delicious Scottish shortbread and our Dad took over after she passed Baking for Christmas. he made Congress tarts and these in muffin tine but used her shortbread pastry instead of regular. I have made the Congress slices but never knew what these were called until now. great recipe of yours, but being in Montreal I am so glad I can go to any Country for any recipe on Earth
@@paulkazjack you idiot, yes butter is fat, natural fat not cancer causing fat like you get in margarine which in some cases I molecule off from being plastic. Butter is a natural fat that we've used for hundreds of years. As for lard, that's just pure fat and in the body it oxidises when it's digested and gets into your vascular system, and causes build ups in the heart and arteries. Butter is good fat by comparison in my Opinion. I'm 63 and have no vascular or heart problems and I've eat butter every day.
Hello Luis, Lovely tart and recipe. I was surprises when I heard you using margarine. Apologies for saying this but marg is a hydrogenated fat. Did you know that it is one molecule away from plastic. It is incredibly harmful to the body and causes the body to become inflamed. I find many people, particularly in the midlands and the north NOT knowing how bad marg is for the body. My sister is from Arnold in Notts. I really hope you will look into this and recognize that you are in a position to re educate people, particularly in light of the amount of cancer people are suffering from in the U.K. I hope this is well received. Kindest regards joanie x
You’re giving very bad advice in the interest of fake speed. With the pastry you left the overly wet part in the food processor then told people to toss away the “dry bits” that then didn’t have the missing moisture you left behind. You left half your pastry ingredients in the machine and on the board! And margarine???!!! Seriously? You’ve already used butter and lard what message are you hoping for with margarine? One other poster said it’s one molecule away from plastic. That person is correct. And it’s trashy and tastes terrible. Honestly from the first moment I, too, thought I’d stumbled upon a parody. Even the Bake Off allowed more time for this one. Slow down for goodness sake. We’re supposed to enjoy cooking not half-ass our way as we suffer through it.
our Granny had a Bakery in Lancashire about 100 years ago and made the most delicious Scottish shortbread and our Dad took over after she passed Baking for Christmas. he made Congress tarts and these in muffin tine but used her shortbread pastry instead of regular. I have made the Congress slices but never knew what these were called until now. great recipe of yours, but being in Montreal I am so glad I can go to any Country for any recipe on Earth
Just to say thank you , I've baked this tart as per your easy to follow instructions and all turned out well each time.
You're teasing me you naughty lady. I'm sitting here eating Girl Scouts Thin Mint cookies while you bake that tart.
At first I though this was one of those Victoria Wood Sketches mixed with a touch of Fanny Craddock.
And Gwendolene from Wallace and Grommit
Well you thought wrong! Bet you cant even boil an egg moosh!
@@paulkazjack why are you being so rude?
@@francismcdonnell753 you what?
Shouldn't you add sugar to your pastry case mix ?
You can but I tend not to make sweet pastry for any of my recipes.
Is this tart meant to be quite moist or dry
Wow - your video quality looks like it was from the 70's or 80's! Do it in Retro clothing please! :)
No it doesn't.
Why would you add Lard, it's pure fat. This is what's wrong with the food industry, adding unnecessary fat. Just use butter.
Butter is fat! Berk!
@@paulkazjack you idiot, yes butter is fat, natural fat not cancer causing fat like you get in margarine which in some cases I molecule off from being plastic. Butter is a natural fat that we've used for hundreds of years. As for lard, that's just pure fat and in the body it oxidises when it's digested and gets into your vascular system, and causes build ups in the heart and arteries. Butter is good fat by comparison in my Opinion. I'm 63 and have no vascular or heart problems and I've eat butter every day.
Oven mitts with a strap. Choice.
Hello Luis,
Lovely tart and recipe. I was surprises when I heard you using margarine. Apologies for saying this but marg is a hydrogenated fat. Did you know that it is one molecule away from plastic. It is incredibly harmful to the body and causes the body to become inflamed. I find many people, particularly in the midlands and the north NOT knowing how bad marg is for the body. My sister is from Arnold in Notts. I really hope you will look into this and recognize that you are in a position to re educate people, particularly in light of the amount of cancer people are suffering from in the U.K. I hope this is well received. Kindest regards joanie x
I was taken aback at the use of margarine too. I would definitely swap this out for softened salted butter.
Utter crap shortcrust treble
You’re giving very bad advice in the interest of fake speed. With the pastry you left the overly wet part in the food processor then told people to toss away the “dry bits” that then didn’t have the missing moisture you left behind. You left half your pastry ingredients in the machine and on the board! And margarine???!!! Seriously? You’ve already used butter and lard what message are you hoping for with margarine? One other poster said it’s one molecule away from plastic. That person is correct. And it’s trashy and tastes terrible. Honestly from the first moment I, too, thought I’d stumbled upon a parody. Even the Bake Off allowed more time for this one. Slow down for goodness sake. We’re supposed to enjoy cooking not half-ass our way as we suffer through it.
It's not a Cuisinart...or butter...
Never put strawberry jam.!!!!
Why is it illegal mate?
Pastry too dry