Thanks, Locks :) it's really worth the effort to make them.
koko, not hijacking at all, this is exactly what this thread is about :) I don't have a preference in bake-ware. not really familiar with what's popular, and or the best quality. I don't really bake that much at all. I go through periods... I know I have the potential to be a much better baker, but it's not really required of me at work, and my husband and I eat pretty healthy, so I don't want to be stuck with all these desserts in the house. Not to mention the cost of ingredients. So very seldom do i try my hand at desserts, although I'd love to make them, if I had unlimited budget and people to give it to I'd be in the kitchen all day long. I know it sounds like I'm making excuses for lacking in baking skills, and perhaps I am..
The tart tins I'm interested in purchasing are something like this. Actually, exactly like this:
I ended up using a springform and doing the best I could.
Could've been better...there was shrinkage and a bit of swelling, but the crust itself was very buttery and delicious.
bottom of crust
crust recipe I used.
I'm going to give it a whirl in another couple weeks with all the right tools. I would love to have a product that closely resembles this:
the only thing i would do different in this recipe is cook the crust first, then pour filling directly into crust after it's cooled. I would not refrigerate it first because it doesn't pour out the same as it does the first timer around when the filling is slightly warm. Does that make sense?