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9 votes
Accepted

Shortcrust tart stopped working

If your dough is very dry and crumbly, it needs more water. Add a few mL to the dough when adding the beaten egg.
John Feltz's user avatar
  • 1,870
6 votes

Shortcrust tart stopped working

The recipe is a prototypical German style Mürbeteig, and whatever went wrong, it is not with the ratio, so it must be something about the process. If you have problems, I'd say the first thing to do ...
rumtscho's user avatar
  • 139k
5 votes

Why did the base of my tart got soggy?

You got a soggy bottom because there was too much water in the filling. Water in the filling has to be absorbed by something in the filling, otherwise your crust will absorb it instead. There are a ...
GdD's user avatar
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4 votes

How do I make this no bake tart filling less runny?

Welcome to the site Elle! This tart filling is a custard as the thickening agent is egg yolks. If it isn't thickening up enough then one of two things is happening: The mix isn't being brought up to ...
GdD's user avatar
  • 76.7k
4 votes
Accepted

How to line a tart ring for a perfect tart crust

TL:DR; don't chill the pieces after you cut them. Assemble it straight away. Long version: I think what's happening is that chilling after cutting the pieces will dry the surface, making it harder ...
Agos's user avatar
  • 930
4 votes
Accepted

Proper size of Portuguese custard tart

For what my personal experience is worth: The pastel de nata I ate in Portugal this year (at least from 10 different bakeries) were more in line with a 2 cm height than 3 cm I'd say. I could imagine ...
John Doe's user avatar
  • 3,793
4 votes
Accepted

Material used for Portuguese custard tart molds

The oven might be at 380, but the tins are certainly not: they're in contact with the pastry, after all, which cools them down. You'd know if they actually got that hot because the tarts would be on ...
Sneftel's user avatar
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2 votes
Accepted

Why did my fruit tart cream/custard have spots in it?

The spots are burnt cornstarch. It created a browned layer on the bottom, which you tore up with the whisk and incorporated into the custard. The reasons for this are: insufficient whisking too hot ...
rumtscho's user avatar
  • 139k
2 votes
Accepted

taking a tart out of a glass dish

You can line a typical pie pan with parchment paper. Cut a precise circle to cover the bottom, than a precise rectagle or trapezoid to fit the side. You can use a tiny bit of butter or shortening to ...
Phil's user avatar
  • 1,230
2 votes

My Pineapple Open Tarts won't dislodge from their moulds

If there is really no way to delicately take off the moulds, I'd suggest feezing them. Then once they've hardened, heat up the mould and try to push the tarts out/bang the mould on a hard (not fragile....
Clepsyd's user avatar
  • 434
1 vote

Why did the base of my tart got soggy?

Without seeing the recipes it's hard to be sure, but berries usually contain lots of water which can be released during cooking. This is probably what happened in your case. To avoid it happening, the ...
dbmag9's user avatar
  • 12.1k
1 vote

How to line a tart ring for a perfect tart crust

I had a couple ideas that might help. One idea is scoring the dough, where it will rest against the adjoining piece - thin lines, or cross hatching, just something to roughen the surface. This ...
Megha's user avatar
  • 11.8k
1 vote

Why and when do you need to dock dough?

Docking is used in order to get the air bubble pockets out of the crust. Depending on when the dough was made, to the temperature of the dough itself, you can use anything to dock a pizza including ...
Anthony's user avatar
  • 21

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