luisa_calif
Well-known member
this yet? Any feedback will be welcome!
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I am planning to make the Peppermint Chocolate Tart on the cover of Dec BA. Has anyone made ....
- Thread starter luisa_calif
- Start date
Is this the one? Dark Chocolate and Peppermint Whipped Cream Tart
http://www.epicurious.com/recipes/recipe_views/views/236763
http://www.epicurious.com/recipes/recipe_views/views/236763
luisa_calif
Well-known member
YES! Thanks for the links, I'll go now & read the comments! You are a little jewel!
luisa_calif
Well-known member
Anyone have an alternate crust recipe of the non-shrinking variety?
Just an alternative method: Be careful not to stretch the dough as you put it in the pan
Prick the dough all over the bottom with a fork. Chill it for at least 20 minutes, while the oven heats. Heat the oven to 425*F. Line the crust with a sheet of foil and fill it with dried beans and bake 12-15 minutes, or until just starting to brown around the edges. Carefully remove foil and beans. Prick again and bake another 5 minutes, or until the bottom is set. (Save the beans for next time--they're no good for anything else now.)
Reduce the heat to bake the filled tart.
Crisco-based dough with vinegar or lemon juice won't shrink much, but an all-butter crust is worth the extra trouble.
Prick the dough all over the bottom with a fork. Chill it for at least 20 minutes, while the oven heats. Heat the oven to 425*F. Line the crust with a sheet of foil and fill it with dried beans and bake 12-15 minutes, or until just starting to brown around the edges. Carefully remove foil and beans. Prick again and bake another 5 minutes, or until the bottom is set. (Save the beans for next time--they're no good for anything else now.)
Reduce the heat to bake the filled tart.
Crisco-based dough with vinegar or lemon juice won't shrink much, but an all-butter crust is worth the extra trouble.
luisa_calif
Well-known member
Thanks for the suggestions and hints. Maybe I will make it ahead of time.