Hope someone here can enlighten me. Although I'm a relative newbie to the pastry biz, I thought I'd seen most of the common variations on the old pâte sucrée theme. Until today. Perusing a through a new acquisition to my library during some rare time-off, I encounter a recipe with a specific "rich shortcrust pastry" that calls for 5g of powdered yeast. /img/vbsmilies/smilies/eek.gif What's going on there then ? I've seen innumerable patsuc recipes in books from the Pierre Hermé type league downwards and have never seen yeast used in this context ... I've even tried googling, but even that doesn't yield much of an answer either ! (The book in question is Cresci - The art of leavened dough. The recipe is for lemon tart, and this pastry is just being used as a tart shell in a ring , nothing fancy. The book has a few other tart ideas, but none of them ask for yeast ! ) Looking forward to your wise words of wisdom.