Sentences with phrase «into tart pans»

2 Bring dough to room temperature and roll out thinly onto a lightly floured work surface; press into tart pans or pie plates.

Fit each circle of dough into the tart pans, press onto bottom and sides and trim edges.

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

Press it into your tart pans.

Press down firmly into the tart pans and ensure evenly distributed.

In either a round tart baking pan or a rectangular tart pan, layer 12 sheets of phyllo into the tart pan, between each sheet spray or brush on olive oil.

Press into a tart pan and freeze.

Press into the tart pan with your fingers and prick with a fork.

I named it a tart because I used a tart pan, but it technically is a pie dough, rolled into a tart pan.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

It cane together to a ball nicely to be refrigerated but just wouldn't roll out and lift into a tart pan without falling apart.

Pat it into the tart pan with wet hands to keep it from sticking.

1) Could one just use a shortbread crust that instead involved making shortbread dough and pressing it into the tart pan?

Just pour the batter into a tart pan and top with chocolate chips.

Pour the custard into the tart pan and bake at 350 °F for about 20 minutes.

Then just press the pastry into your tart pan and place into the freezer.

Press the shortbread dough evenly into your tart pan.

Pour the mixture into the tart pan.

Scrape dough into tart pan.

The first time I made a tart shell from scratch, I rolled out the dough with trembling fingers, lifting it gently into the tart pan, fearful that it would break.

Scrape filling into the tart pan and level with the back of a spoon.

Transfer into the tart pan, trim the edges, and poke the bottom of the pan with a fork several dozen times to prevent the dough from rising while baking.

Gently peel off the top layer of wax paper and invert the dough into the tart pan.

Press dough into each tart pan.

You blend the 5 ingredient crust in a food processor and press it into your tart pan.

Carefully invert disk into tart pan, centering it.

Pour the cashew cream filling into the tart pan and smooth evenly over the crust.

Spoon filling into tart pan.

You just whizz them up in your food processor, press it into a tart pan and you've got a totally tasty base to add to this super healthy dessert.

Press the mixture evenly into a tart pan with a removable bottom.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11 - inch round and fit into tart pan, trimming excess dough.

Fit dough into tart pan, pressing it into the fluted sides.

Just like any graham cracker crust dough this one is too brittle to roll out and transfer into the tart pan, instead you need to press it in with your fingers.

Place each pastry circle into the tart pan.

Press dough into tart pan, ensuring even coverage across the bottom of the pan and about 1/4 to 1/2 inch on the sides.

Press dough into a tart pan, taking care to keep the dough an even thickness.

Press into a tart pan and place in the refrigerator while preparing filling.

Pour egg mixture into tart pan.

I thought as I pressed cocoa crust into tart pan, ground chia seeds in a coffee grinder, and pureed filling in my trusty blender.

Invert dough into tart pan; press onto bottom and up sides.

Flatten it with the palm of your hand and press into the tart pan, starting with the bottom and working it up the sides.

The dough comes together in the food processor, then gets pressed into the tart pan and put into the freezer while the oven heats.

As soon as the dough comes together, press it into a tart pan.

Cool slightly, stir to make sure it's mixed well, and then gently pour the mixture into the tart pan.

Not exact matches

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

Roll the crust into a 12 - inch circle and press into a 9 - inch pie plate or deep dish tart pan, crimping the edges if using a pie plate.

Roll the pie dough out large enough to fit the tart pan (or pie pan if that's what you have), and carefully place the dough in the pan, pushing finger tips against the dough to fit into pan properly.

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

If using homemade pie crust, break the dough into three pieces and roll into circles large enough to fit in 5 - inch tart pans.

Form crust into mini tart pans that are lined with plastic wrap (this will help make it easier to pull them back out after).