Flan bases

Does anybody have any tips at all on baking flan bases. I don't know what I do but no matter how hard I try (whether I blind bake the thing or not) I always end up with a less than perfect base. Which is usually too thick aswell no matter how thin I role the pastry. Perhaps my pastry recipes are not the best?? HELP???

[layjo]

Hello Lovesherfood! Welcom to the cafe! I think you might get more of a response to this question in the Baker's Dozen Forum......therefore we have moved it here! And also you might want to give some more info on how you prepare it, that way it can be more easy to troubleshoot. You said a "flan base", what i can decifer from that and your other information, is you are looking for a pie crust or tart crust dough in which you bake before filling. I hope someone can help!



[This message has been edited by layjo (edited 01-16-2001).]

[momoreg]

Yes, please post your recipe and method, and we will definitely be able to help you.

[m brown]

For my mile high pie in the sky I use a cream cheese, butter, flour and 10x dough. This rolls thin and maintains sides as it bakes blind.
Also, I love to use Pasta Frolla (sp) for my tarts. It is like a sweet 1,2,3 dough but has egg and baking powder to ensure a crisp crust. The texture is like a sable, just crumbles in the mouth, light and shortbread like.
If you want the formulas, if this sounds like the answer to your question, let me know.

[m brown]

layjo, thanks for moving the post!

[layjo]

Your welcome! De nada!