Hi Angie, me again, I want to make small raspberry tarts with a gel glaze, just like the popular strawberry ones. My question is what is best in the bottom of the pastry case, fresh cream or buttercream. They will be in the chiller of a retail shop for up to 4 days. Thanks, hope you are keeping...
Frozen or Cold Ingredients - Frozen butter, cold ingredients and cold bowls are a key factor in making the perfect pastry. People often place their mixing bowl in the freezer prior to making pastry to ensure that it is created in the coldest environment possible. (That's if it will fit).:D...
A recipe and guide on how to make Jam Tarts or Lemon Curd Tarts
Preheat your oven to one of the following:
200°C Fan assisted
210°C - 220° degrees conventional oven
Gas Mark 6
Ingredients:- Rich sweet crust pastry ingredients and guide.
250 grams plain flour
125 grams butter (or use ½...
Advice please! Everytime I try these, even with different recipes (inc those with cornflour) I end up with cups of scrambled eggs. I can achieve a perfectly good smooth custard on the hob, its when they bake in the oven that they go wrong. What do I need to do and where am I going wrong?