![]() If your dough is not cold at this point, return it to the refrigerator for about 15 minutes to chill.Prick the dough every few inches with a fork to allow steam and hot air to escape.Roll out your pastry dough and lay it in the tin, lifting and pressing it gently but firmly into the edges and corners. ![]() You may need to bake it partially for some tart recipes, like this Simple Baked Chocolate Tart, or bake it completely for others like this Triple Chocolate Mousse Tart. This step prevents the edges from collapsing or shrinking as it bakes. The cookies are called sables and can be eaten plain, dipped in chocolate, or sandwiched with ganache, jam, or buttercream.īlind baking is simply prebaking your crust to fill with a premade filling. Bake for about 10 minutes at 350F (bake times will vary based on how thick and large you cut them). Take any leftover dough, roll it out, and cut into cookies. ![]()
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