Dessert Pastry cases

Name: How to cook Dessert Pastry cases - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Gary Waite

Dessert Pastry cases

Can partly bake,or completely bake (continue too bake after blind baking) .Partly bake too put a raw sweet custard in - too make custard tarts.Completely bake too put a cooked - cold - set custard in and put edible fruit Berries in and around as well/or set chocolate in - in some way,on it's own.For a savoury pie leave the sugar out of the pastry - have made this pastry in both ways before - but only briefly about 15 years ago - I still have ceramic baking beans in One of the Kitchen Food Cupboards.

Ingredient

Food ration :

4 people

Cooking time :

25 - 30 min.

150

g/5 oz/1 1/4 cups plain (all-purpose) flour

g/1 oz/5 tsp. caster (superfine) sugar

125

g/4 1/2 oz/ 1/2 cup butter,cut into small pieces

1 tbsp.

water

Cooking instructions

* Step 1

Place the flour and sugar in a bowl and rub in the butter.Add the water and work the mixture together until a soft pastry (pie dough) forms.Wrap and chill for 30 minutes.

* Step 2

Roll out the dough to line six 10 cm/4 inch tart tins (pans).Prick the bottom of the pastry (pie dough) with a fork and leave to chill for 20 minutes.

* Step 3

Line the pastry cases (pie shells) with foil and baking beans and bake in a preheated oven,190 oC/375 oF/Gas Mark 5,for 15 minutes.Remove the foil and beans and cook for 10 minutes until crisp and golden.Leave to cool.

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