![]() To thaw – place in the fridge overnight and then to use, follow this rule of thumb: 2 tablespoons egg white = 1 large egg white. Place the egg whites into a resealable freezer bag, label it, date it and freeze it flat (helps for a quicker thawing process). Don’t throw them away! You can freeze them. This is BIG TIP number one for working with pastry and so you will see how many times I say place in the fridge, place in the fridge, and it is for good reason.Īnd just onto Frugal matters – you will have egg whites left over. I used non-stick mini tart pans I bought online – they have removable bases so you can easily get the tarts out when needed and I would recommend trying to get them if you can.Īnother important note: Dough needs to be cold so you can work with it easily and so that the butter won’t just melt as soon as it gets into the oven. It may feel a lot more manageable that way. You can make the bases on one day and the custard the next and then assemble the following day. Remember this recipe can be done in parts. Nothing fancy required, besides perhaps Vanilla Paste or a Vanilla Pod, which I would deem absolutely essential. The ingredient lists are basic and straight-forward. Don’t be put off by them, just go step-by-step. Read through the instructions before going ahead.
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