Sentences with phrase «cm tart pan»

It will be thin and delicate, so use a big spatula to transfer it into a 10 - in / 25 - cm tart pan with a removable bottom.

Lightly grease a loose - bottom 9 1/2 inch / 24 cm tart pan.

Press the dough evenly into an 8 inch / 20 cm tart pan.

Carefully transfer it to a 10 inch / 27 cm tart pan (or rectangular as in the video).

Not exact matches

Separate the dough into four parts and press it evenly into the bottoms and sides of four 5 - inch (12 - cm) tart pans.

Line the bottom and sides of a 9 - inch (23 cm) fluted tart pan with a removable bottom with the dough.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.

On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick to fit a 10 1/4 - inch (26 - cm) round tart pan.

To make the crust: Grease and flour a 28 cm (11 inch) Obstboden, flan, or tart pan and set aside.

I used a small cake pan that's about 10 cm (4 inches), but if you don't have such pan, you can use 2 - 3 mini tart pans or even muffin molds.

You will need an 8 inch (20 cm) tart pan with a removable bottom.

Once you press the tart crust into your tart pans (mine measured 11 cm / 4.3 inches) they're ready for the mousse filling.

Shortbread Crust: Lightly butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.

Press your dough into mini tart pans (or a large tart pan) with your hands firmly, until it covers the bottom of the pans, about 1/2 inch / 1.30 cm thick.

Lightly coat a 6 1/2 - inch (16 cm) tart pan with cooking spray.

Spread the mixture into two tart pans (11 cm diameter) and press down firmly to form the base.

Rub a 9 1/2 - inch (24 cm) fluted tart pan, or equivalent, with olive oil (and / or line with parchment paper).

Panforte: You will need a 9 inch (23 cm) springform pan (or a two piece tart pan).

Grab your 7.5 inc 20 cm tart / pie pan.

Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4 - inch x 10 - inch (10 - cm x 25 - cm] tart pan.