Questions tagged [tart]
The tart tag has no usage guidance.
18 questions
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Why did the base of my tart got soggy?
I made a tart with a filling of blended berries and yolks. The filling wasn't runny, but it soaked into the pie during cooling and the bottom got soggy. When I did more or less the same recipe with a ...
- 914
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1
answer
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Proper size of Portuguese custard tart
On Amazon, I see that most of the egg tart molds have dimensions
~7 cm top diameter
~4 cm bottom diameter
~2 cm height
However, I then see some other molds seemingly from Portugal with dimensions
7....
- 159
2
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1
answer
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Material used for Portuguese custard tart molds
From a previous question, it was recommended that for Portuguese custard tarts to use galvanized steel or aluminum molds, and also that the oven be heated to minimally 250°C (482°F). This video at ~2:...
- 159
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1
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Why did my fruit tart cream/custard have spots in it?
I just made a fruit tart for the first time in my life. I searched for fruit tart recipes and I decided to use a 5-star recipe with the most ratings to try to minimize the possibility that anything ...
- 704
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1
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taking a tart out of a glass dish
I'm looking to make a tart like this or like this
but I don't have those tart pans that have the removable bottom, I've only got a glass dish.
I'm wanting to take the tart out of the dish and put ...
- 23
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1
answer
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How do I make this no bake tart filling less runny?
I made this tart for the first time: https://www.taste.com.au/recipes/mango-passionfruit-australia-day-tart-recipe/xr2rx1q4?r=recipes/australiaday&c=9336f356-56fb-44e5-8053-e711fe431650/Australia%...
- 61
2
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0
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335
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Dough/filling ratio in tart
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata. It's a buttery dough (pasta frolla) that ...
- 804
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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 ...
- 13
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3
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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 ...
- 203
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2
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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 ...
- 153
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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 ...
- 519
2
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1
answer
276
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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 ...
- 21
6
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1
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4k
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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.
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- 163
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1
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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.
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- 4,796
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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 ...
user17045
4
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1
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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 into pastry shell ...
4
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3
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20k
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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) ...
- 13.4k
1
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1
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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 ...
- 11.2k