![]() If they stick together, the pastry is ready. To know the pastry is mixed enough, gather some large crumbs/lumps and press them together in your hands. Try not to over-mix the pastry here which would create a lot of gluten and make it stretchy and rubbery. Photo 4: Mix until a thick dough starts to come together.Because the tartlet shells are so small, I don't recommend using an ultra flaky pastry that might expand too much in the oven, leaving no room for the filling. The large the crumbs, the flakier the pastry will be. ![]()
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