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Questions tagged [tart]

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0
votes
1answer
45 views

My Pineapple Open Tarts won't dislodge from their moulds

I am baking pineapple open tarts using individual aluminium moulds. I use shortcrust pastry. I have difficulty in dislodging them from their moulds when they are done? I tried to remove them as soon ...
5
votes
3answers
739 views

How to line a tart ring for a perfect tart crust

I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and gently roll it on the ring, straighten ...
0
votes
0answers
25 views

Is an Unrefrigerated Chocolate Tart Safe After 3 Days? [duplicate]

I left a chocolate tart in a fridge at school by accident, and I do not know if it was powered on during the weekend. It has been three days since I left the tart; can I still safely eat it?
4
votes
2answers
479 views

Shortcrust tart stopped working

I have a tart recipe that has a shortcrust base that I have done several times. On the first attempts, everything was okay with the base - the "dough" was crumbly but could be rolled and kept its ...
0
votes
1answer
2k views

Filling tart with beans/rice for baking

I've found a recipe for a lemon tart: http://www.bbcgoodfood.com/recipes/380616/greggs-tangy-lemon-tart Everything looks fine to me and I get what to do exactly, but I don't understand the part that ...
2
votes
1answer
189 views

Trying to make a 3 layer curd tart

Want to make a 3-layer curd tart or pie using layers of blood orange, lime and lemon curd but don't know how to do it. Do I need to heat all three curds, let all three cool, then pour into pie shell ...
5
votes
1answer
2k views

How did Cardinal Mazarin give name to a Swedish cake?

Mazarin is a classic Swedish pastry, well known in neighbouring countries as well in lots of variations. It seems that - as one with a bit of historic background may guess - it is of French origin. ...
4
votes
1answer
1k views

What is the difference between custard pie and custard tart?

What's the difference between a custard pie and a custard tart? I looked at "Pie" vs "Tart"?, but it doesn't really answer my question as a custard pie does not really have a lid. ...
6
votes
2answers
15k views

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must ...
4
votes
1answer
4k views

Why does my lemon tart filling sometimes curdle?

My recipe, which is wonderful when it goes well is: grated zest and juice of 2 lemons 142 mL double cream 6 oz castor sugar 4 large eggs Whisk all ingredients together, then pour ...
4
votes
3answers
13k views

Why and when do you need to dock dough?

When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) ...
2
votes
1answer
10k views

Why didn't my lemon tart set?

I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon ...