![]() ![]() Garnish the mini lemon tartlets as you wish! I used berries, whipped cream, and meringue. I have tried piping it in, but found simply spooning it in with a half-teaspoon measuring spoon to be quicker and easier.Ħ. Fill the baked mini tart shells with a little lemon curd in each. Form into disks, wrap in plastic wrap and refrigerate for a least 30 minutes. Prepare Lemon Curd according to recipe directions.ĥ. This allows steam to escape and keeps the crust from puffing up during baking.Ĥ. Poke each one a couple of times in the bottom with a fork to dock it. Place each round pastry into an indentation in a mini muffin pan. Cut out the dough with a round, well floured, cookie cutter.ģ. Learn more in How to Bake a Blind Pie Crust.Ģ. Since the best gluten free pie dough is very moist and sticky, it needs extra flour worked into it to hold its shape while the shells are baked before filling.
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