Sentences with phrase «grease tart pan»

lightly grease a tart pan, and press the crust into it (I like to use my fingers to spread it around, then a flat bottom measuring cup to get it even.

Lightly grease a tart pan with coconut oil and press the dough against the bottom and sides of the pan to create a crust of even thickness.

Grease tart pan with butter.

Lightly grease tart pan with removable bottom and place on a large, rimmed baking sheet.

Crumble the dough over a lightly greased tart pan and gently press it out to even thickness all over the pan.

Press the majority of the mixture into a greased tart pan.

Transfer the batter into a lightly greased tart pan with a removable bottom placed on a rimmed baking sheet.

With the help of the rolling pin, transfer the dough over the greased tart pan.

Spoon batter into greased tart pan, distributing with a spatula until evenly spread throughout the pan.

for the crust 8 tablespoons coconut oil — melted, plus more for greasing the tart pan 1/2 cup (90 g) brown rice flour 1/2 cup (65 g) garbanzo flour --(I make my own by grinding sprouted and dried garbanzo beans) 1/4 cup (30 g) tapioca flour 1 tablespoon almond flour 1 tablespoon coconut sugar 1/4 teaspoon sea salt 1 teaspoon vanilla extract 4 - 5 tablespoons ice water

Spoon batter into greased tart pan, distributing with a spatula until evenly spread throughout the pan.

No need to grease tart pans.

Not exact matches

directions: Preheat oven to 350 degrees F. Grease and flour 15 mini muffin tins or mini tart pans.

Grease a 9 inch round cake pan, tart pan, or springform pan.

Pre-heat oven to 350 degrees and grease an 8 ″ tart pan with cooking spray.

PLACE dough in a lightly greased 9 - inch round tart pan, or simply on a parchment - lined baking sheet if you wish to go free - form, or galette - style with it.

Grease a 10 - inch fluted tart pan with a removable bottom (at least 2 - inches deep).

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

I used an old tart pan so I greased it with a thin layer of coconut oil).

Pour into greased tart or quiche pan.

Note that I used a greased nonstick deep dish pie pan instead of a tart pan; it worked just as well.

Make the crust: Grease the sides and bottom of a 9 - inch tart pan with nonstick cooking spray.

Lightly grease an 8 ″ tart pan with a removable bottom; set aside.

Grease the bottom and sides of a 12 - inch tart pan with a removable bottom and set it aside.

Remove from fridge and divide dough into 6 greased 4 - inch tarts pans.

Now, transfer the gooey nut - date crust mixture into a greased (with coconut oil) tart pan and press the mixture down evenly to form the crust.

Grease a rectangular tart pan and set aside.

Line the bottom of an 8 - 9 ″ removable bottom tart pan with parchment paper and lightly grease with oil; set aside.

Grease a 9 - inch tart pan with butter or olive oil.

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

Grease the bottom and sides of a tart pan (preferably springform) with coconut oil and line with a parchment paper circle.

Press into a 6 inch tart pan that has been lightly greased with coconut oil.

Alternatively, use a 9» round tart pan with a removable bottom, line and grease.

Grease a 9 - inch tart pan with butter or olive oil.

Unmold the cake: Have ready a serving plate that has at least an 8 - inch flat center portion and an 8 - inch or large flat loose bottom of a tart pan or plate, covered with greased plastic wrap.

Preheat oven to 400 F / 200 C. Grease a shallow tart pan (mine is about 1.5 inches deep and 10 inches in diameter) thoroughly with butter or vegetable oil.

Meanwhile, Pre-heat oven to 340 ° (170 ° celsius), line cookie sheet with parchment paper, and lightly grease and flour 2 or 3 tart pans if using.