![]() It will start to boil and turn into large, clear bubbles.ĭon't worry if it first appears to clump or crystallise, it should start melting. Photo 10: Leave the sugar to slowly melt without touching it.Don't go over a medium heat or the sugar might melt too quickly and burn. Stir to evenly distribute the water then turn on low heat. Photo 9: Place the Caster Sugar and Water in a medium to large saucepan (preferably heavy-bottomed saucepan).Once the tart shells have cooled down completely, start preparing the caramel layer. Place on a wire rack and leave to cool down completely before removing the shells from the tart pans.The edges should be lightly golden brown and the bottom should should feel dry to the touch. Remove the pie weights and baking paper and bake for an additional 12 to 15 minutes. Photo 8: Cover each crust with a little bit of baking paper then fill with baking weights, dried beans or rice.Optionally, place the tartlet shells in the freezer for 10 to 15 minutes while the oven is preheating. Dock the bottom of the pastry with a small fork. Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.Place in the lined tartlet pans in fridge to chill again for at least 1 hour, preferably overnight.If the pastry become too soft and is hard to handle, put it back in the fridge for a few minutes. If the pastry dough seems a bit stiff, leave it at room temperature for a few minutes to soften the butter. Press on the edge between the side and bottom to make sure the pastry is flush with the pan. Photo 7: Line the tartlet pans with the pastry, gently sliding it down the sides of the pan.I used these Mini Tart Pans that are 7 cm (1/4 inch) wide and cut out the pastries to be about 10 to 12 cm (3/8 to 1/2 inch) wide. Leftover dough can be re-assembled, rolled and chilled for at least 2 hours to make more tartlet crusts. Use a round cookie cutter to cut out the dough. Photo 6: Remove the baking paper and cut out small disks of pastry that are slightly larger than your tartlet tins.Place on a flat tray in the fridge to chill and rest for at least one hour, or up to 24 hours.Lightly flatten it with your hands then use a rolling pin to roll into a large disk, about 4mm (1/8 inch) thick. Photo 5: Bring the dough into a ball and place it between two large sheets of baking paper / parchment paper.If it is too crumbly to stick, add a little bit of very cold water. ![]() If they stick together, the pastry is ready. To know the dough has the right consistency, press together some of the crumbs.
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