Release from the pan by loosening the crust with a pointed offset spatula

Place the spatula between the shell and the crust about every 3 inches.

Place the tart on a wide can.

and pull the rim down.

Place a flat spatula between the tart shell and the metal base. 

Go around the tart to make sure it is free.  Place two pancake turners, one on each side under the tart

and lift it onto a serving plate.

The post Releasing Tart from Shell appeared first on European Tarts.

The 9″ plain press-in crust was used here.

Place the flours and baking powder in the food processor.  

Process to mix briefly.  Place the butter in a circle over the flours. 

Process until finely cut in.

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Add the sugar; process briefly.  Add the egg and yolk

and process until a ball forms.

Spray only the center bottom of the pan only with a releasing spray.

Divide the dough in half (175 grams or 6 ounces).

Divide one piece in half again (85 grams or 3 ounces).

Roll one quarter of the dough (85 grams or 3 ounces) evenly into a rope.

Lay against one half edge of the pan.

Repeat with the other quarter, overlapping the pieces slightly.

Press into the side of the shell, sealing the two pieces together.

Flatten the remaining half of the dough into a circle.  Place it in the bottom of the pan.  With the heel of your hand, press the dough outward toward the edge.

Continue to work the dough outward with your fingers

and lastly, seal the seam.

Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.

Prick the tart bottom with a fork.

Bake as directed.

The post Plain Press-In Pastry appeared first on European Tarts.

Spray the center of the pan.

Combine flours, cocoa and baking powder in processor bowl. 

Mix briefly to combine.  Add butter and cut in until very fine. 

Add sugar.

Process briefly to mix.  Add egg and egg yolk

Process until a ball forms.

Divide the dough in half.

Divide one of those pieces in two.  Roll each piece into a 16 inch roll. 

Lay along the bottom inside edge of one half the pan.  Repeat with the other piece, overlapping the edges.

Press firmly against the edge of the pan.

Use the remaining half to cover the bottom of the pan.

Be sure to seal the seam well where the edge and the bottom meet

so it does not crack when baked.

Dock the crust with a fork.

The post Chocolate Press In Pastry appeared first on European Tarts.

Sift the cocoa and powdered sugar together in a bowl.

Add the crumbs, mixing well

Add the butter and toss with a fork until the crumbs are completely coated.

Spray the bottom of the quiche pan and spread 2/3 of the crumbs (200 grams or 7 ounces) evenly over the bottom of the pan.

Distribute evenly against the sides of the pan.

Press them firmly against sides

and the remainder (160 grams or 5 2/3 ounces) on the bottom.

Finished crust.

The post 9″ Chocolate Graham Cracker Crumb Crust appeared first on European Tarts.