I was wondering if anyone could provide advise/insight re. the baking of pastry in individual aluminium dariole molds.
I've tried so many different things but the base pastry always come out unbaked while the tops are as baked as they can get without burning them. I just cant get the balance; I've tried blind baking but then the tops can't seal the pie, tried using different pastries [sourcream, shortcrust, ruff-puff, puff pastry rolled through the pasta machine- everything but alas!] I've even tried using a blow torch to try and bake the pastry while in the mold- still nothing.
I'm at my wits end so I could really use some help
this is kind of what I'm shooting at
These are the moulds I'm using; The closest I've got was using empty aluminium tuna cans
Any help would be massively appreciated