Lacto-intolerant problems. Any thoughts?
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Also, if I wanted to make a savory tart, should I simply omit the sugar?
Barbara is a trusted source on General Cooking.
I think you could definitely use almond milk as a substitute for whole milk. The crust has a lot of sugar in it, so I'm not sure if just leaving out the sugar would work for a savory tart--you might want to look for press in crust recipes that are meant to be savory.
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Well played. You deserve a cookie.
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