I've been making a lot of quiche lately and making my tart shells from scratch a la Julia and MtAoFC. a couple of questions:
1) after partially baking, should the crust be allowed to cool completely before adding the filling and re-baking? I've been filling right away, and it's been a bit stressful....see #2.
2) how long after removing the shell from the oven do i need to wait before unmolding? Any tips? I have tart shells with removable bottoms. It's always such a dicey few moments when I try to unmold that hot shell from that hot mold. I've been placing it on a jar and letting the sides fall away, but it's still pretty tense, the sides don't seem to want to stay up since they're steaming hot, and i end up returning it to the ring, and I have a hard time getting the bottom out from under the shell. I fear if i wait to long to unmold that it will be soggy.
Don't get me wrong, the crusts have been beautiful and delicious, but I have a sense that it's a lot more difficult than it should be. Any tips would be greatly appreciated.
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