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Vox Humana
 
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"Alex Rast" > wrote in message
...
> at Tue, 19 Apr 2005 01:30:05 GMT in
> >, (Vox
> Humana) wrote :
> >"Alex Rast" > wrote in message
> .. .
> >> Fairly soon I'll be making some custard tartlets for a party. ...which

> do you think would work best?
> >>
> >> Butter-based pie dough
> >> Sweet pastry dough - more or less a sugary pie dough
> >> Shortbread
> >> Puff Pastry

> >
> > I vote for the shortbread or the pate sucre. ...The puff pastry would be
> >the wrong texture and too bland, in my opinion.
> >The pate brisee would also be sort of bland and too conventional

>
> Thanks. Very well-reasoned. I think you're right - the unsweetened doughs
> will end up tasting very bland. Thus it comes down to texture. As you

know,
> a shortbread dough ends up quite firm and crisp - and this elicited
> favourable comments from people in the past who liked the counterpoint
> of crisp crust and creamy filling, while the sweet dough would be more
> tender - perhaps not so texturally satisfying but less of a challenge
> with a fork. Some people, I've seen, aren't happy when things are a bit
> difficult to manage on the plate. Any thoughts on which one would be
> more preferable?
>
> On phyllo - it sounds like a great idea but this is something I have no
> experience with. When baking for a group I like to stick with things I
> know and have done. If I'm doing it for myself, *then* I can experiment.
>
> Another poster suggested a cookie crumb crust - that's another idea, but
> I'd only want to do it if somebody has a recipe for making the right types
> of cookies from scratch. I prefer not to use any storebought prepared
> foods in baking. Does anybody have a recipe I could compare against?


My concern about the cookie crumb crust is that it might be difficult to rem
ove from a form and it might not hold together on the plate.