{"id":26204,"date":"2020-08-24T12:08:22","date_gmt":"2020-08-24T10:08:22","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26204"},"modified":"2024-06-04T12:13:16","modified_gmt":"2024-06-04T10:13:16","slug":"how-to-easily-line-a-tart-ring","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/how-to-easily-line-a-tart-ring\/","title":{"rendered":"How to easily line a tart ring"},"content":{"rendered":"
\"lining

TART CRUST<\/p><\/div>\n

How to easily line a tart ring<\/strong><\/span><\/div>\n

After my article on sweet pastry<\/strong> and how to line a tart ring using Gianluca Fusto’s lining technique for a perfect pie crust, we’ll now see the traditional method of lining a tart ring, the one we all know. This is the technique that is most commonly used, especially when using ordinary tart pans with bottoms.<\/p>\n

Lining a tart ring involves rolling out the sweet pastry into a sheet, then rolling it onto the rolling pin or using parchment paper to center it on the tart ring. Then, the pastry must be carefully pressed to adhere to the ring.<\/p>\n

\"perfect<\/p>\n

Indeed, what is most challenging in lining a tart is to have a tart crust with a right angle between the pastry and the ring.<\/p>\n

The sweet pastry<\/strong> will adhere well to the sides of the ring and will not move during baking. It will not shrink or collapse. I talk about other tips to prevent the sweet pastry from collapsing by one centimeter in the ring in the article I mentioned above. You will get a perfect tart crust.<\/p>\n

I have used this method in the almond tart<\/a>, the Parisian flan (custard pie),<\/strong> and the quiches, for example.<\/p>\n

\"darkening<\/p>\n

If the dough is successful and not brittle, you get good results by following certain rules.<\/p>\n

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Classic tart crust lining<\/span><\/div>\n

Difficulty :<\/strong> medium<\/span><\/span><\/p>\n

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Materials required<\/strong><\/h2>\n