Sentences with phrase «of tart pan»

Press the dough evenly over the bottom and up the sides of the tart pan to make a thin, even layer.

Gently place a plate (or the removable bottom of a tart pan) upside - down over the pastry.

Your unknown item is actually part of a tart pan.

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.

Once cooled, remove outer ring of tart pan by pressing up from the bottom.

Carefully remove bottom of tart pan from cake, and place on serving platter.

Press into the bottom of the tart pan and bake for 8 - 10 minutes.

Transfer the crust to the center of the tart pan.

Press dough gently into bottom and sides of tart pan.

Remove the sides of the tart pan before serving.

Using a pot lid or the bottom of a tart pan as a guide, cut out a 10 - to 11 - circle.

Press dough into bottom and up sides of tart pan with your fingers, then flatten with the bottom of a large measuring cup.

Using your fingers or a straight - sided measuring cup press about half of dough firmly up and around the sides of tart pan (or 1» high if you are using a springform pan), then press remaining dough firmly across bottom of pan.

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

Carefully push up on the bottom of the tart pan to release the outer ring.

Once cooled, loosen the sides of the tart pan from the prepared quiche, then place the tart pan on one hand and push the side ring downwards.

I like to break the dough into pieces and distribute it around the bottom of the tart pan so that maintaining an even crust is much easier.

To Assemble Spread coconut into the bottom of the tart pan until evenly distributed.

One of my readers recently made my chocolate almond bars in this same kind of tart pan and it looked sooo much better than my version and photos, lol!

Cool in a rack for a few minutes before removing the side of tart pan and transfering into a platter.

Remove sides of tart pan; slide tart onto a serving platter.

Once cooled, remove outer ring of tart pan by pressing up from the bottom.

Press the mixture evenly onto the sides and bottom of the tart pan.

Gently press up from the bottom of the tart pan, releasing the sides from the shell, and place on a serving board or plate.

Press firmly into a disk 1/4» smaller than diameter of tart pan, about 9 3/4», until no cracks remain.

Remove sides of tart pan.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Press into the bottom and sides of the tart pan.

A person could make this in a pie pan instead of a tart pan — more room for the filling; or, make a little less filling; use a larger tart pan; or maybe you'll sail through it all just fine as is.

Spray inside of tart pan ring with nonstick spray.

Firmly press into bottom and up the sides of tart pan.

Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.

Before serving, remove the sides of the tart pan and garnish with fresh raspberries.

Otherwise easy to make, came out of tart pan beautifully.

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

Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan.

I used the suggested size of tart pan, but perhaps it wasn't as deep as it could have been.

Remove dough from bowl and place on a cutting board and form into a 1» high flat disk / circle or rectangle, depending on the shape of your tart pan.

Place the tart pan on a baking sheet (there might be some butter that oozes out of the tart pan).

Measure out a 1/4 cup of the crumbs and sprinkle them across the bottom of the tart pan.

The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it's no longer sticking to the edges of the tart pan.

Press half the dough into the bottom of your tart pan, reserving the leftover dough for the top of the cobbler.

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.

I'm sure this can be made in a pie pan instead of a tart pan.

Carefully separate the side of the tart pan from the bottom.

Gently fit the phyllo down and towards the bottom and inner corners of the tart pan.

Carefully transfer the dough into the mini tart pans and ensure that it's snug with the sides of the tart pans.

Remove to wire rack to cool enough to remove sides of tart pans without burning yourself and serve warm.

Create tart shells by pressing dough into the bottom of tart pans and up the sides.

Create your tart shells by pressing the pie mixture into the bottom and edges of the tart pans and up the sides.