Gently dollop half of cheese
mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust).
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.
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.
Brush the edges
of the
crust with a little
of the custard
mixture, then slowly pour the remaining custard
over and around the sweet potatoes; it will sink through to the
bottom.
Spread the remaining Parmesan evenly
over the
bottom of the pie
crust, then do the same with the onion and kale
mixture.
Spread the remaining
mixture evenly in the
bottom of the cookie
crust and sprinkle half
of the toffee bits
over the chocolate.
Spread leek
mixture over the
bottom of the pie
crust then evenly spread the cheese all
over.
Spread walnuts in
bottom of pie
crust and pour egg
mixture over walnuts.
Press
crust mixture evenly on the
bottom of the pan with your hands, and then go
over it again with a measuring cup.
Pour
mixture into 9 - inch pie pan; press crumbs
over bottom and up sides
of pan to form even
crust.
Scatter onion - fennel
mixture over bottom of tart
crust.