How to make sure your tart shells are baked just right!
When it comes to blind baking tart cases, there is a delicate balance between pastry that is too pale and too dark. Too pale and it looks unappetising but when it’s too dark it becomes bitter to taste.
Underbaked
The first case is an example of being slightly underbaked. This is too pale to be served as a finished tart case. But it is how a blind baked tart shell should look when it come out of the oven if it is going to be baked again with a filling that needs to be cooked (e.g. a frangipane). In this case the tart shell should be taken out of the oven a little earlier, when it looks this sort of colour. Then it can be egg washed before going back in the oven with whatever filling needs to be baked.
Just Right
If the tart shell is not going to contain a filling that needs to be baked again (e.g. it is going to be filled with a pastry cream), then it can be taken a shade darker.
Too Dark
It will taste bitter and spoil the eating experience. Remember that pastry will continue to cook a little once it comes out of the oven. So don’t let your pastry get to a borderline dark colour as it will turn a shade darker once it comes out of the oven.
Egg Washed Pastry Case
It is always important to egg wash your tart shells - this not only gives the tart shells a lovely golden colour but also acts as a protective barrier that helps to keep your tarts shells from going soft.
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When you fold flour into your Genoise cake batter, make sure you add it in 3 separate inclusions (i.e. a third at a time). Use a sieve and fold in the flour with a spatula. All the flour of the first inclusion does not need to be incorporated but by the time you have added the third inclusion all the flour should be fully incorporated into the batter. So as not to irritate the gluten in the flour and knock out the air, you must fold in your flour gently using a spatula – this will keep your sponge lovely and light.
Pour the batter into cake pans or moulds. Use an off-set spatula and with swift moves, gently spread the batter. It is important to do this in as few movements as possible, so that the air is not knocked out of the sponge cake. Tap the cake tin lightly to remove any bubbles and bake immediately. As soon as your sponge cake is baked remove it from the cake tin and cool on a cooling rack. If the cake is left in the cake tin it will dry out.
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You should always egg wash your tart cases… 1. It makes your pastry case look shiny and a beautiful golden colour. Pasty look tart cases are OUT!2. By egg washing your pastry cases you are creating a barrier between the tart shell and the filling. When tarts are filled with creams, curds and jams due to their moisture content they will turn the pastry soggy much quicker. RECIPE:50g egg yolk (organic free-range)12g whipping cream (grass-fed). If you don’t have whipping cream use any cream that you have to hand.Mix the two ingredients and use a pastry brush to brush it onto the tart case. Don’t over saturate the brush as you don’t want egg lines on the pastry.Bake for 5 minutes at 170C.🛟 Save this post🤝Share with a baker friend.💌Thank you for reading. Follow us if you would like to receive all patisserie related tips, recipes, courses and more.Dessert recipes, patisserie classes, baking tips, bake patisserie from home, baking tutorials, clean eating desserts, health conscious desserts#baking #tarts #homemadepatisserie #desserts #patisserie #bakingtips #homebaker
THE HOME BAKER’S GUIDE TO SOURCING THE BEST INGREDIENTS!
You can download the guide from our website.
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A great recipe to have to hand. Simple ingredients that pack a punch. Walnut & chocolate torte, a great dessert to serve to friends and family this winter.
Recipe in our new Winter Dessert Recipe E-Book. Visit our website link in profile.
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Calling all citrus lovers this is the dessert recipe for you.
In our Winter Dessert Recipe Ebook out 30.11.23
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Some desserts are just very simple but taste amazing and are also very comforting. That’s what I think rice pudding is. A dessert I never liked as a child, but absolutely love as an adult.
Recipe in our Winter Desert E-book 30.11.23
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If you love baklava as much as we do why not try and make it at home. In our upcoming Winter Dessert Ebook launching 30.11.23 we explain how to make it. A few ingredients and you can make a large batch to share with family and friends this festive season.
Baklava is great served as a dessert or smaller pieces as petit fours or make different flavoured ones and box them up to give as gift.
What’s your favourite baklava? Have you made it before?
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Meringue Swiss Tasting
📖Recipe in our upcoming Winter Dessert Ebook launching 30.11.23 🍫
Traditionally we would crush the meringues in a bowl add whipped cream and pour chocolate sauce all over it. In Sweden people add different ingredients to it like sliced bananas, nut and other fruits.
Our version is a little glammed up and using our all one meringue method - a simplified meringue method that guarantees great results.
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BAKING TIPS* Even Cooking: A cartouche helps distribute heat evenly over the fruit, ensuring that each piece cooks uniformly. This is especially important when dealing with delicate fruits that can easily overcook or become unevenly textured.�* Moisture Retention: The parchment paper creates a barrier that helps retain moisture. This is crucial for fruits that release a lot of liquid during cooking, as it prevents them from drying out and maintains their juiciness.�* Flavour Preservation: By trapping the natural juices of the fruit under the cartouche, you preserve the full, concentrated flavour. This method allows the fruit to cook in its own essence, resulting in a more flavourful end product.�* Prevention of Over-Browning: Some fruits have a tendency to brown quickly when exposed to heat. The parchment paper shield provided by the cartouche helps prevent over-browning, keeping the colour of the fruit appealing.�* Controlled Cooking Environment: The cartouche acts as a lid that regulates the cooking environment, preventing rapid evaporation and maintaining a controlled temperature. This is particularly useful for slow-cooking methods where a gentle, steady heat is desired.�Visit our website & sign up to our newsletter to never miss out on exclusive baking content. 🔗Link in profile✔️SAVE this post👯SHARE with a baker friend❤️ FOLLOW US for tips, free recipes and all things baking�❓COMMENT BELOW: if you have a question ⤵️#ConsciousEating #SustainableDesserts #WinterIndulgence #dessertrecipes #dessertebook #bake #desserts #baking #health #organicdesserts #mindful #mindfuleating #sustainable #bakingtips
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