tag:blogger.com,1999:blog-6341370753279032047.post6799215702132141072..comments2024-03-18T10:19:22.253+07:00Comments on dailydelicious: Deeply satisfied chocolate tartdailydelicioushttp://www.blogger.com/profile/00201162105770207061noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-6341370753279032047.post-44650008358295211912015-05-02T17:33:40.847+07:002015-05-02T17:33:40.847+07:00Yes, you can use whipping cream ^^.Yes, you can use whipping cream ^^.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-63778561526608238572015-04-25T15:41:10.948+07:002015-04-25T15:41:10.948+07:00Can I use whipping cream instead of double cream?Can I use whipping cream instead of double cream?Anonymoushttps://www.blogger.com/profile/05293870576790096128noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-87541136035163728512015-03-01T16:04:35.157+07:002015-03-01T16:04:35.157+07:00It can come from too much air in the pastry ^^, yo...It can come from too much air in the pastry ^^, you need to beat it until light as making the cookies, plus the egg is not too large (about 55g). I make it in air conditioned room so it quite cool.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-77851238338938578292015-02-23T20:04:32.309+07:002015-02-23T20:04:32.309+07:00Do you roll your dough in an air conditioned room?...Do you roll your dough in an air conditioned room? my dough tends to fall apart soon after i rolled it out, making it a mess when transferring to the tart pan. I am not sure if it is caused by the warm weather, i currently live in Bangkok Thailand.Bellenoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-53139808701173398132013-10-11T10:04:32.445+07:002013-10-11T10:04:32.445+07:00It will be better to keep it in the fridge, but do...It will be better to keep it in the fridge, but don't keep it too long or the filling will dry out.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-34275380171314059522013-10-11T10:04:29.229+07:002013-10-11T10:04:29.229+07:00It will be better to keep it in the fridge, but do...It will be better to keep it in the fridge, but don't keep it too long or the filling will dry out.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-17397054147157096642013-10-11T07:05:33.188+07:002013-10-11T07:05:33.188+07:00Hi should I store the leftover baked tart in the f...Hi should I store the leftover baked tart in the fridge or can I leave it outside? ThanksMichellenoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-71053006120019601322013-10-10T16:10:59.095+07:002013-10-10T16:10:59.095+07:00Hi i just tried this recipe today! and it taste aw...Hi i just tried this recipe today! and it taste awesome! thank you for this great recipe! (:Michellenoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-25457531164641130532013-09-19T16:31:24.144+07:002013-09-19T16:31:24.144+07:00Hi, Serene
You can use that one, the tart is firm ...Hi, Serene<br />You can use that one, the tart is firm enough to be removed from the tart pan (but line the bottom of the tart pan with baking paper will help too).<br /><br />You need to bake blind the tart shell for 8-10 minutes, and bake the tart with the filling for 8-10 minutes too, but you don't have to reduce the temperature.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-82329901764719146912013-09-19T07:47:56.711+07:002013-09-19T07:47:56.711+07:00Hi~ I don't have any loose bottom tart pan in ...Hi~ I don't have any loose bottom tart pan in hand. Will it be all right if I use my egg tarts tin (no loose bottom )? I am also a bit worry whether it might be difficult to remove the tart after baked . And how long should I bake small tarts ? Should I reduce temperature also? Thanks :DSerenehttps://www.blogger.com/profile/09590313925477353888noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-25641907689959038952013-08-20T18:35:51.350+07:002013-08-20T18:35:51.350+07:00you may need to cook it for 20-25 minutes.you may need to cook it for 20-25 minutes.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-78609012678231241232013-08-18T18:57:02.955+07:002013-08-18T18:57:02.955+07:00Hi,
If I want to use 9 inch pan tart how long mu...Hi, <br /><br />If I want to use 9 inch pan tart how long must I bake for the choc filling to be done? How to test if its cooked? <br /><br />Thanks!<br /><br />PatAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-5959324794312806412013-04-05T17:38:53.973+07:002013-04-05T17:38:53.973+07:00Hi, Lyn
You can make the dough in advance.
For the...Hi, Lyn<br />You can make the dough in advance.<br />For the filling, reduce only 10g will be enough.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-40727456308334013942013-04-03T03:17:02.363+07:002013-04-03T03:17:02.363+07:00Hi,
Can I make and chill the dough a day or 2 in ...Hi,<br /><br />Can I make and chill the dough a day or 2 in advance and bake it on the next day? And if I'm using 55% chocolate, do I reduce the 20g of sugar for the filling to avoid it being too sweet? <br /><br />ThanksLynnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-90503732430184929622012-02-05T17:48:41.671+07:002012-02-05T17:48:41.671+07:00Hi, ariyani
I'm sorry that I didn't write ...Hi, ariyani<br />I'm sorry that I didn't write it clearly, this recipe will make 2, 18cm tart.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-17511865673828799362012-02-03T21:11:04.776+07:002012-02-03T21:11:04.776+07:00Hello..today i tried this resipe..the pastry turn ...Hello..today i tried this resipe..the pastry turn really nice..but i think my tart to thick then i need to baked about 35 minutes,my tart pan 18'cm..but yours look so nice..or maybe the dough must divide into 2? thanks..all your resipe really great,i wish i can try 1 by 1..dreaming..but this coming Valentine i will try your Frozen Tiramisu for my Hubby,wish me luck!ariyaninoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-11935399680756296532010-10-03T19:50:10.886+07:002010-10-03T19:50:10.886+07:00Hi Sam
The problem can come from the air when you ...Hi Sam<br />The problem can come from the air when you beat the butter and the size of the egg.<br />Refrigerate it until it cool enough and add more flour,^^.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-54952888154572753632010-10-03T14:55:40.705+07:002010-10-03T14:55:40.705+07:00I'm only up to rolling the pastry out but it&#...I'm only up to rolling the pastry out but it's not like pastry. It's gooey and i can't lift it to place in the pan. any idea's what i may have done wrong?samnoreply@blogger.com