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The smaller tartes were baked using 4-inch brioche nonstick brioche molds.  All crusts were blind baked for twenty minutes and then brushed with frothy beaten egg white mixed with a pinch of sugar.  And then they were baked empty for another twenty-five minutes and allowed to cool prior to filling.  (EDIT) Oh, and once filled, the tartes were baked for another 75 minutes. Total baking time was just around 2 hours.

 

D*mn that center section of the large tarte needs more work and practise!

And just for experimentation I baked some leftover tarte dough in that little three inch ramkin (three inches outside diameter).  The extra long baking time assures a flakey bottom product.

ENJOY!!!!!!!!!


Edited by kokopuffs - 3/25/14 at 11:18am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply