.. every six months... You are such a good lough, as well as a superchef. Thank you, it looks delightful indeed, fab skills and know-how. Yet insulin was on the back of my mind...mind you this would be perfect for a sweet course in the last supper feast...mmm😇
One nice trick that I've learned since I first watched your choc tart video is to use sugar instead of the beans/rice, when blind baking. It will slightly caramelise without melting and you can then use the sugar in other recipes. Another option is to use coins. They transfer heat to the crust when baking. I prefer the sugar option as I get to use it after.
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Thank you 🙏 ❤
Thank you Betty 😊
Aloha Chef Trupp 🌺
Thank you for a very informative lesson on making a Lemon Tart 💜💜
Thanks Felicia 😊
.. every six months... You are such a good lough, as well as a superchef. Thank you, it looks delightful indeed, fab skills and know-how. Yet insulin was on the back of my mind...mind you this would be perfect for a sweet course in the last supper feast...mmm😇
Thanks Martins, it’s actually not every six month as you can imagine 😫
Hope you having a nice weekend
@@WalterTruppTheChefsTable Thank you. It was very good punchline though.🤣Have a delicious weekend too!
This is such an amazingly informative and insightful video.
Thank you and I appreciate your comment 😉
One nice trick that I've learned since I first watched your choc tart video is to use sugar instead of the beans/rice, when blind baking. It will slightly caramelise without melting and you can then use the sugar in other recipes.
Another option is to use coins. They transfer heat to the crust when baking. I prefer the sugar option as I get to use it after.
Hey Tom, like the coin idea but its hard to get any these days (at least here in australia)
Super!
Danke Johan, Hoffe es geht dir gut 😉 Alles gute Walter