On 11/23/2020 at 4:19 AM, Cahoot said:Made a few tarts recently, just some more basic, classic recipes.
Apple tart
Tarte Bourdaloue
Tarte normande
Pastéis de nata
On a related note: I've been looking into buying tart rings since I prefer the look of the clean, straight edges over the fluted edges. I have the option of buying tart rings with rolled edges, or just regular cake rings of the same height (2cm). Is there an advantage in using one over the other?
The ones with the rolled edges tend to be stronger and less likely to deform if you drop them or step on them.
ETA: Great tarts, by the way. I love a classic Bourdaloue.
