notes
- crust works. but very very troublesome when handling if want to keep maintaining the dough at a low temperature. have to find a new way to handle it — either be really fast, or keep it away from hands
- the salt added for the pastry dough is important!!
- custard tasted slightly cheesish to some — either the cream was left too long in the fridge and fermented partially (i hope not), or its just too much egg and cheese and overwhelming. o.O?
- custard was bubbling in the oven. explained by the fat in the cream boiling and ..making it all oily and not smooth.
- end result is quite quite rich. :\
in future…
- consider 1/2 cream 1/2 milk, or just simply milk + flour (find a good ratio)
- pastry dough was troublesome. just use hands and be fast? and use a larger food processor.
- trim edges so it looks more presentable. :p
- dust excess flour off the dough so end product isn’t too “floury”
heyyo soonks! that looks awesome… don’t need to trim the edges la, much more rustic and old school that way :D i got a lil tip that helps you keep everything cold when you make pastry dough, specially if you want to hand mix and all (which you should). measure out all your flour salt sugar butter whatever secret ingredients you need into your mixing bowl, then just through the whole bowl in the freezer. then go on and make your filling; should stay preeeeety cold for a while. chill the empty tart/pie shells before baking too. happy baking!
hey man, everything on this site looks neat!