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Sides of a tart shell made in ring break from the bottom
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Made a tart shell in a perforated tart ring today. Looked well, until I tried holding it and the sides broke away from the bottom, pretty cleanly.
Is there a way to make them stick any better? I've been rolling out the dough, cutting a circle for the bottom then two strips for the sides and used a 3mm rolling guides. Used the creaming method, not the cold butter one. Baked in 170c.
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- 10 months ago
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