The pastry dough is based on Sugar's (Anne Olson) recipe. Originally, the tartlet recipe, which I had made before with great success, is from the Cooks Illustrated magazine. However, the CI's pastry dough is cream cheese based, and I don't have cream cheese at home, so I had to pick a different dough recipe to work with.
The crust turned out amazingly flaky. (I had to add an extra 3 tbsp of water to make the dough comes together). Hubby just made homemade coffee ice cream. What a winning dessert!
