Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking. To prebake the shell, preheat the oven to 180°C and transfer the tart shell directly ...
Line 6 individual tart pans, 4 inches in diameter and ¾-inch deep, with dough circles. Chill 20 minutes. Preheat oven to 350 degrees. Prick pastry shell bases. Bake 15 minutes. Leave shells in ...
All the components of this dish can be prepared in advance. Partially bake the tart shells, blanch the asparagus, mix it with the crabmeat and put it in the fridge, and whisk together the eggs and ...
The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.