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Achievable elevated desserts — laminated doughs, cakes, custards
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French patisserie encyclopedia — 210 recipes with step-by-step photos
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Achievable elevated desserts — laminated doughs, cakes, custards
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Fluted tart pan — quiches, fruit tarts, savory tarts
French patisserie encyclopedia — 210 recipes with step-by-step photos
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Unfold 1 piecrust, and roll into a 16-inch circle on a lightly floured surface; cut into 4 (5 1/2-inch) circles. Fit each circle into a 4 1/2-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork. Repeat procedure with remaining piecrust. Bake at 450° for 8 minutes or until lightly browned. Remove tart shells to wire racks to cool. Cook sugar, flour, and Scuppernong Juice in a medium saucepan over medium heat, whisking constantly, until mixture coats back of a spoon (about 5 minutes). Remove from heat; stir in butter and vanilla. Spoon about 1/3 cup mixture into each tart shell; cover and chill. Dollop with sweetened whipped cream. Garnish, if desired.