Ingredients
3 ounces cream cheese
3 ounces butter, softened
3/4 cup all-purpose flour
1 dash salt
Method
Sources
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dataset
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Gathered
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Individual tartlet pans for petite tarts, mini quiches
Fluted tart pan — quiches, fruit tarts, savory tarts
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual tartlet pans for petite tarts, mini quiches
Fluted tart pan — quiches, fruit tarts, savory tarts
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
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Mash together cream cheese and butter. Sprinkle in flour and salt; mash with a fork until they are just tiny grains. Then knead only once or twice, until it just comes together. Place mixture in buttered bowl, seal with plastic wrap, and refrigerate 3-4 hours or overnight. Roll between 2 pieces of wax paper an hour before using. Fit the pan, crimp edges, and freeze at least 45 minutes. Jab holes in it with a fork and bake in a 400 degree oven for 6-7 minutes. Remove from oven and cool. Proceed with usual quiche recipe.