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April 19, 2012


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Delicious! I love this tart and I realise now by reading your recipe that I haven't made it in a while. I often make ricotta cheesecake but hardly ever make a tart case.
I'll try it one of these days when we have friends over for coffee time!

Rebecca, I love the details of the origin of this tart (nuns and orange flower water!) It does seem particularly springlike. I became obsessed when I tasted it in Italy--not overly sweet or rich, but certainly rich enough for a festive occasion. I am adding a link to my list of 'you might also like' Thank you! and I am enjoying reading your blog.

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