Sentences with phrase «lined tart pan»

Place in pie crust lined tart pan.

Press the crust mixture into a plastic lined tart pan.

Even after you have rolled it out, keep the pastry - lined tart pan in the refrigerator until you are ready to bake it.

Line a tart pan with plastic wrap.

Stir in the flours until dough comes together; roll out to 1/4 inch thickness and line tart pans / pan of choice.

Line each tart pan with a square of foil, then fill with a single layer of pie weights (or dried beans).

I often make pie dough and will line a tart pan and freeze, this tart is delicious, no animal products were used in making it but you can easily adapt using cream for the ganache and whipped cream to top it.

Not exact matches

If you do not have 4 ″ tart pans, a muffin tin lined with saran wrap will also work for mini strawberry cream tarts!

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

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.

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

Roll out on a lightly floured surface to a 35cm - diameter round and line a lightly buttered 24cm - diameter tart pan, trim edges and prick base with a fork.

Remove the tart pan lined with short crust pastry from the freezer and let it thaw for 5 minutes.

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.

Butter an 8x11 tart pan (or rough equivalent) and line with parchment paper.

If you do not have a tart pan it should work to just make one giant chocolate chip cookie on a parchment - lined baking sheet.

On a lightly floured cutting board, roll out the dough to 3/8» thick and line a 9» tart pan, pressing along the sides and removing excess from the edges.

To prepare the crust, line the bottom of an 8 - inch round tart pan with removable bottom with a round of parchment paper.

Roll out pastry dough and line an 11» tart pan (preferably with a removable bottom!).

Line the bottom of a 9 - inch round fluted tart pan (with removable bottom) with parchment paper.

Pour into the crust lined pie or tart pans.

To get more peanutty goodness — and a tastier homemade version of it — blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate.

Press the dough into an 8 - 10 ″ tart pan lined with parchment paper.

Butter a solid 10 - inch round tart pan with 1.25 - inch high sides or a 9 - inch round cake or spring form pan (if using a cake pan, line the bottom with a round of parchment cut to fit).

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

Line the dough in each mini tart pan with a small piece of baking / greaseproof paper.

Line 9 - inch tart pan with removable bottom with pastry crust; trim away excess pastry.

Cut it up into smaller pieces to make lining the mini tart pans easier.

While berry sauce is chilling, cut a small circle from parchment paper and line the bottom of the pie or tart pan.

Preheat the oven to 350 degrees F. Spray a 14 - inch x 4-1/2 - inch rectangular tart pan with non-stick cooking spray and line the bottom with parchment.

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

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

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

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.