Made this yesterday. First of all thank you Stephanie for this resipe, I have been searching high and low for this particular one. I use to struggle with store bought dough that just didn't satisfy my taste buds. They are hard to roll and handle and I could never seem to get use to blind bake them having to fill them with rice or beans... It always turned out a mess. This resipe off yours doesn't contain eggs or any rising agents which makes it perfect for me. I don't need the rice and beans, I don't have to roll and sweat and it tastes like heaven melting in your mouth. As always I can count on your resipe to deliver the best Baker in me 😜 your tips and tricks doesn't go un-noted and has helped me to become the better Baker I am today. Lots of love and appreciation from far far away South Africa.
thank you so much for a delightful and informative demonstration. i have been searching for a recipe that creates these tart cases, and is so similar to my mum's. i rue the fact that i never learned her pastry techniques. thank you Stephanie.
I also filled them with lemon curd for a tea party. Or at least, I filled half with lemon curd. I piped chocolate ganache into the other half with a star tip. Both versions were a big hit.
When they cool, melt white/milk chocolate and put a little bit at the bottom of the tart. Let the chocolate dry. This way the filling doesn't soak in the moisture from the filling and become mushy. PLUS who doesn't love some chocolate!?
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Could I make the crust in a standard muffin pan? I was originally going to use the shortbread crust you made in your chocolate pie video, but figured that it might not come out of the pan (I don't have mini tart pans). This shortbread crust uses more butter, so does that make it more 'appropriate' for these muffin pans?
Yes, you could use a standard muffin pan to make these tarts. A non stick pan is preferable as it makes it a lot easier to get the shells out of the pan.
Thank you for your wonderful videos! I like the design of your tart pan. FLAT bottom and SHALLOW. Could I have the manufacture's name? where could I purchase one?
also what kind of stand mixer do you have? what name brand is it as I am thinking of investing in one of those and a food processor. what would you recommend?
When the crust puffes up, do I take the pan out of the oven and prick the crust with fork? then put the pan back in and continue until the crust turns golden or how?
I tried these and I liked it, each serving was fulfilling, however, there was alot of tart fillings left and I don't want it to go to waste, How else can i use it other than this recipe? help!
There is a link in the first line of the description to the recipe. If you are using a desktop computer on that page there is a link just above the video to a printer friendly page. We don’t support printing from phones.
Dear Stephanie I have been using your recipes for years and love your cooking style but please please list all the ingredients at the bottom of this video it would help a lot.
I'm assuming she would use storebought regular brands like Philadelphia, which do have some salt. Avoid using more natural cream cheese because the filling likely won't thicken as much.
This Thursday there will be a new updated video for this recipe. Unfortunately the new written recipe got uploaded early so it reflects the changes made to the recipe.
Saw that too and calculated it. It looks like the same resipe just a little bigger so you would get more shells out no difference in the chemistry or texture. In other words it's a resipe for a bigger batch. But the results didn't change.
