Pastry can be a beast. It was a beast that I waited a long time to conquer. The first time I baked a chocolate ganache tart, 2 hours before the guests arrived it broke! I hadn’t quite mastered the removable base on the tin and the very short, crumbly pastry. I hated it! I hated the rolling, the sticking, the pie weights and the blind baking. The results never looked right and it was hours of work for one measly, shrunk, broken tart. But alas, my favourite dessert is a lemon tart and I had two options….make lemon tart or live without lemon tart. It wasn’t really a choice.
A few months ago I was perusing Pinterest and I came across the amazing unshrinkable pastry shell from Smitten Kitchen. It’s not perfect (that probably has something to do with my pastry skills) but it’s pretty close. It’s crisp, it’s short and it’s the perfect accompaniment to any tart filling. Unfortunately I can no longer whinge and moan to Mr Firehouse about my tarts shrinking and thus I have no excuse to not make them any more.
This tart can be made gluten free as well and for that I’m going to send you over to my lovely friend Nat at Not From a Packet Mix, who has wonderful pictures and instructions for a GF sour cream pastry.
- 1/3 cup lemon juice
- 1/3 cup mango puree
- 4 eggs at room temperature
- 2.5 tablespoons of butter
- 2/3 cup of cream
- ¾ cup of sugar
2 Comments Add yours
What is this pastry shrinking you talk of?
My pastry always shrinks a little when I blind bake! Are you telling me your pastry never shrinks?