![]() ![]() You could also try my chocolate tartlet shells. Pistachio paste inside with a topping of cheesecake or panna cotta. ![]() These empty tart shells are so handy to store in the freezer then when you’re having guests, just make up one of these no-bake tartlet fillings to fill them with. Remove the paper liners and rice and bake a little longer – the time will depend on whether you’ll bake them with filling afterwards or add an unbaked filling. Bake: Prick the bases of the tartlet cases with a fork (photo 8) then place a paper cupcake case inside each one.You’ll get the least shrinkage from chilling at least overnight, or more. Chill: You must chill them in the refrigerator for a minimum of 2 hours or up to 3 days. ![]() Press it into the corners carefully (photo 7).
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