Made this recipe for Father’s Day and it was incredible. It was the first time I’ve had pastry success and it looked (and tasted) exactly as I dreamed it would! From here on I will never use another sweet pastry recipe.
The white chocolate vendor you mention doesn't ship to my country. Many products here are made to look like white chocolate but aren't: they contain no cocoa butter at all. I *can* obtain bars of white chocolate that are roughly 113g (4 oz.) and I'm feeling quite tempted for convenience to use 1 bar per tart. Do you believe the balance of flavors would be upset too much if I were to reduce the total amount of white chocolate glaze by 25%?
subscribed for this recipe, was going very well and then I poured the custard into the tart case and I hadn't noticed a hole in the case. So it's all but half poured out onto the baking sheet. Just gonna leave it to cook but what a sad, sad day
Oh that’s heartbreaking! Not that it will help now but if this happens again, and you notice the hole before you add the custard, you can patch the hole with a little extra pastry, glued in place with egg white and bake it for a couple minutes. The pastry will obviously be a little undercooked but the egg white will act as glue and hold it in place meaning you should at least get an edible tart, even if the base ends up less crisp that you’d prefer
Hello! Ah so in the end, I took the spilled filling off the (very clean) baking sheet and whipped it up with about a third of the white chocolate ganache and then topped the cooked tart with that, and then the white chocolate. So it turned into a three layer tart really, which was delicious
Made this recipe for Father’s Day and it was incredible. It was the first time I’ve had pastry success and it looked (and tasted) exactly as I dreamed it would! From here on I will never use another sweet pastry recipe.
I’m so glad you like the recipe! I’ve been using that pastry recipes for years and years, such a great pastry to work with
Hey,
I'm in a country that only has the equivalent of single cream...around 20% fat. Will this recipe still work?
Thanks
Hi Louisa, yes it’ll still work it just won’t be as rich and the custard will seem a little less substantial. Can I ask what country you’re in?
Hmmm...I'm in Algeria, dairy is scarce here for some reason so milk and creams are milk powder based unfortunately.
I did have trouble trying to make just a simple thick caramel
Would condensed milk or evaporated milk be a suitable substitute for double cream? What do you think?
Thanks in advance
The white chocolate vendor you mention doesn't ship to my country. Many products here are made to look like white chocolate but aren't: they contain no cocoa butter at all. I *can* obtain bars of white chocolate that are roughly 113g (4 oz.) and I'm feeling quite tempted for convenience to use 1 bar per tart. Do you believe the balance of flavors would be upset too much if I were to reduce the total amount of white chocolate glaze by 25%?
That will be absolutely fine, a thinner layer shouldn’t affect the overall taste very much at all
Thank you for your reply and a very prompt one at that! It's appreciated very much.
subscribed for this recipe, was going very well and then I poured the custard into the tart case and I hadn't noticed a hole in the case. So it's all but half poured out onto the baking sheet. Just gonna leave it to cook but what a sad, sad day
Oh that’s heartbreaking! Not that it will help now but if this happens again, and you notice the hole before you add the custard, you can patch the hole with a little extra pastry, glued in place with egg white and bake it for a couple minutes. The pastry will obviously be a little undercooked but the egg white will act as glue and hold it in place meaning you should at least get an edible tart, even if the base ends up less crisp that you’d prefer
Hello! Ah so in the end, I took the spilled filling off the (very clean) baking sheet and whipped it up with about a third of the white chocolate ganache and then topped the cooked tart with that, and then the white chocolate. So it turned into a three layer tart really, which was delicious