![]() Use something flat and round to push the pastry into the tartlet tin base to ensure that the pastry is even, I use the end of my rolling pin, which is flat.Add your milk gradually, the pastry is only ready once it starts to stick together in large clumps but you don't want it to be too wet.If your butter warms up after you've chopped it up either return it to the fridge or pop it in your freezer for five minutes. ![]()
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