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Showerthought: I fought a 4 inch tart shell for 90 minutes because I refused to chill the dough twice
I was prepping 30 fruit tarts for a Saturday wedding and every single shell slumped down the sides in the oven. My sous finally asked if I had chilled the dough after lining the pans, and I had only done it once. Cost me an hour and a half and two trays of dough, has anyone found a faster way to set shells without a second chill?
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barbaraw473d ago
Oh wow, the double chill is no joke for a 30 tart order. One thing that saved me on a big batch was pressing the dough thin and then parking the lined pans in the freezer for 10 minutes instead of the fridge, it sets way faster and you can stack them while you work on the next tray. Also docking the bottoms with a fork before that freeze helps the steam escape so they don't puff and slide. You still have to wait, but freezer time cuts it down to a coffee break instead of a full second chill.
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