![]() Step 4: Then add the cream and cider vinegar and pulse only until the pie dough starts to come together (Panel #4). Step 3: Add the butter cubes and pulse another 10 times (Panel #3, above). Step 2: Then add the cream cheese and pulse 10 times (Panel #2). Step 1: Combine the flours, sugar, salt, and baking powder (Panel #1, below). I find the food processor to be the easiest way to make pie crust, but you can also use a stand mixer or mix by hand. This mini pie crust recipe is slightly adapted from the flaky cream cheese pie crust from The Pie and Pastry Bible by Rose Levy Beranbaum. Here it is! Recipe tips and tricks Making the pie dough But those still end up misshapen and now not so miniature (below, left). Some recipes call for baking the pie shells on the backside of the muffin tin to take advantage of gravity. Tips from the wise quacker to prevent shrinkage:Įven if you do all the right things, baking pie crusts in a mini-muffin pan can be particularly frustrating because shrinking pie crust means there’s no room for filling (below photo, right). Pie crust shrinks when the gluten is over-worked or when the dough is warm when you start to bake it. So as you can see, this recipe is very versatile.One of the challenges of making mini pie shells is shrinking pie crust. I bake the shells together with the filling.Īnd I also made goat cheese with caramelised onion, smoked salmon chives and cream cheese tarts using them. I've also used this recipe for my Hong Kong-style coconut tarts and dulce de leche coconut tarts. Those are recipes where I bake the shells separately and then fill them. I've used the shells tarts with my mini salted chocolate tarts, Hokkaido cheese tarts and strawberry cheese tarts. You can also freeze the dough, tightly wrapped, for up to 6 months. Having a stash of already made tart shells is always more accessible and handy. I rather store them baked because personally for me it's easier. I like to pop them in the oven at 350✯ (175✬) for 3-4 minutes to bring them back to life. Then I place them in a Ziploc bag and back in the freezer. I pop them in the freezer for 1-2 hours until they're frozen. What I do is remove the shells from the moulds and place them on a baking tray lined with parchment paper, not touching each other. If I need them beyond 2 days then I usually freeze them. I store them in an airtight container, at room temperature. Sometimes when I don't have time I make the tart shells a day or two before I fill them. Don't like freezers? Then chill them for a good 30 minutes in the fridge.īake on the lowest rack - This ensures the shells bake beautifully and evenly without browning the top too much. A minimum of 30 minutes is just perfect.įreeze before baking - Pop the tarts in the freezer for 10 minutes while you preheat the oven after you press the dough into the tarts moulds. This will make it easier to blend the sugar in without having to whisk like crazy (which we don't want to do).Ĭhill the dough - Don't skip this part because the dough is too soft to handle, without chilling it. Soften butter - As I mentioned above, you'll need the butter to be softened. However, there are some tiny details that will definitely help you make the shells, stress-free. This is a fairly easy and straightforward recipe. The rest of the ingredients stay the same. Savoury tarts - Use 1 teaspoon sugar and add in also ½ teaspoon salt. ![]() That's why I love this recipe because you can use it for both sweet and savoury. Changing the flour will affect the end result. If you want.Īll-purpose flour - I've only used all-purpose flour with this recipe as it works wonderfully with the ratio of the rest of the ingredients. Depending on your filling, add in almond, coconut extract, and citrus zest for example. ![]() It helps to make the dough pliable and easier to handle.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |