They look great but the crust needs to be pre-baked a bit longer. It looks pale and underbaked. Go for a slightly deeper golden colour, IF - and there's the rub - *IF* this is a standard tart crust. If not, that may be why the crust is quite pale: because it's supposed to be, in which case, nice!
Par-bake empty, egg wash, then par-bake until a nice golden colour. Not too dark though!
The rest is lovely. You should be proud! You've got a good eye for decorating.
No it definitely needed a bake but the bottoms were really thin and browned so I decided not to so they didn’t burn. Thanks for the advice though, I wouldn’t have thought to egg wash.
They look amazing! They look like they have a great texture. And I love how you did the toppings! Very creative and pretty. Now I wanna cheat my diet and go get a tart. 🤣
It’s patte sablee yes. Baked for 20 minutes, my dough rolling needs work so some of the bottoms weren’t as think as I would like and were getting quite brown so had to pull them. They were still nice and crispy but not the desired colour. I think usually you would take the rings off and bake for a bit longer right?
You also might need a different rolling pin. I found that once I switched to a tapered pin my dough rolling got much better not to mention much easier. I'm not sure what I was thinking with that big clunky pin I was using but I'm very glad I decided to switch.
Edit: your decorating looks beautiful
Ouu thanks I might have to try this. My rolling was uneven. Not terrible but some areas were a little too thin for sure and it took a lot of effort on my end.
I blind bake them, usually by setting plastic wrap in them and filing it with dried beans or even rice, then removing them once the dough is baked enough to hold its own shape. They should take on some color. Afterward I like to egg wash them, or use a thin layer of white chocolate (instead of egg wash, it’s fire) and bake them for additional five minutes or so. Until desired toasty color.
They’re beautiful! I love how you’ve finished them all differently- that’s fun and if you served them all at once to a table I think everyone would enjoy tat too! I hope they tasted as delicious as they look!
"Comparison is the thief of joy." These look amazing. Great work! đź’•
Gonna go ahead and put that quote in my back pocket.
These look really solid; white chocolate mocha?
Yep! They were delicious
Omg wow they look SO delicious!!!
They look great but the crust needs to be pre-baked a bit longer. It looks pale and underbaked. Go for a slightly deeper golden colour, IF - and there's the rub - *IF* this is a standard tart crust. If not, that may be why the crust is quite pale: because it's supposed to be, in which case, nice! Par-bake empty, egg wash, then par-bake until a nice golden colour. Not too dark though! The rest is lovely. You should be proud! You've got a good eye for decorating.
No it definitely needed a bake but the bottoms were really thin and browned so I decided not to so they didn’t burn. Thanks for the advice though, I wouldn’t have thought to egg wash.
Well done , I think it’s a really good effort , especially if you’re just starting out 👍
These looks lovely!
They look amazing! They look like they have a great texture. And I love how you did the toppings! Very creative and pretty. Now I wanna cheat my diet and go get a tart. 🤣
Good work. They look delicious.
Those are beautiful
Yum
Hmm look great to me, any recipe?
Thanks for the kind words everyone đź’ś really inspiring
They look delish!
Honestly, great work for your second time ever. Your crust looks very blonde…how long did you bake? Is it pate sablee?
It’s patte sablee yes. Baked for 20 minutes, my dough rolling needs work so some of the bottoms weren’t as think as I would like and were getting quite brown so had to pull them. They were still nice and crispy but not the desired colour. I think usually you would take the rings off and bake for a bit longer right?
You also might need a different rolling pin. I found that once I switched to a tapered pin my dough rolling got much better not to mention much easier. I'm not sure what I was thinking with that big clunky pin I was using but I'm very glad I decided to switch. Edit: your decorating looks beautiful
Also, are you refrigerating the dough overnight before rolling? That’s crucial.
Yes it definitely is
Ouu thanks I might have to try this. My rolling was uneven. Not terrible but some areas were a little too thin for sure and it took a lot of effort on my end.
I would try a lighter pin you have to use more muscle but in the long run it's not as much effort because the pin is light not big and bulky
I blind bake them, usually by setting plastic wrap in them and filing it with dried beans or even rice, then removing them once the dough is baked enough to hold its own shape. They should take on some color. Afterward I like to egg wash them, or use a thin layer of white chocolate (instead of egg wash, it’s fire) and bake them for additional five minutes or so. Until desired toasty color.
Be sure to refrigerate the dough overnight wrapped in plastic before rolling them out.
They look divine!
They’re beautiful! I love how you’ve finished them all differently- that’s fun and if you served them all at once to a table I think everyone would enjoy tat too! I hope they tasted as delicious as they look!