My ancestry is from Tortola and St. Thomas. Warms my heart to see your videos. Looking forward to the videos about fillings and tart lattice molds. Can't wait!
Hi Classmate. It is so nice to see you and glad you are representing home lil the PR that you always been. Thanks for the recipe as I was looking up and down for the one I had. GOD did this and you are reaping the benefits. - Joy
As long as you be yourself God see you for who you are. And it's sounds like you on the right track may God continue to Bless you and your everyday footsteps 👣 🙏🏽🇻🇮Princess
Hi, I've been trying to perfect tart dough for a long time. I always have shrinking in the plate or have too rich dough. Don't know how to fix it. I got the taste down. What measurements to use in the dough please? The consistency is my issue. Trying not to throw in the towel. Love your presentation. Thank you.
First off, don’t give up! It will require a lot of practice. If you have dough shrinking problems, you can try several things: 1-check your liquid measurements and don’t continue to add liquid to the dough after it’s formed; this isn’t dumpling or johnnycake dough 2-Let the dough rest for an hour or so before messing with it 3-Make sure your dough is at room temperature, I’ve noticed colder dough is more prone to shrinking Give it another go. You got this! 💪🏾
@@CARIBCULTURA Thank you for your reply. I think my issue may be how much butter and/crisco I use. That is what I am thinking causes my dough to shrink in plate or break up on me. Thank you...
Here's a tip: let dough sit in fridge for 10 mins before rolling out into either baking pan or cutting to do shut up tart. Then place back in fridge for 10 mins, then bake. This gives the fats to do what they do.
Your testimony brought tears to my eyes I'm 64 n I tell myself the same thing I try doing all kinds of lil things.
OMG, thank you for doing this video. Let me tell you something, you have the best tart hands down. I love your tart them.
My ancestry is from Tortola and St. Thomas. Warms my heart to see your videos. Looking forward to the videos about fillings and tart lattice molds. Can't wait!
Hi Classmate. It is so nice to see you and glad you are representing home lil the PR that you always been. Thanks for the recipe as I was looking up and down for the one I had. GOD did this and you are reaping the benefits. - Joy
As long as you be yourself God see you for who you are. And it's sounds like you on the right track may God continue to Bless you and your everyday footsteps 👣 🙏🏽🇻🇮Princess
I love tarts. Very neatly done and presentable. You make the carribbean look good.
Great job
Hi just run into your video I love it in about to start baking tarts as well thanks for your info very interesting.
I'm happy to know the video was helpful! Good luck on your baking!
Thank you for reading and responding back my comments.
You have the best tart recipe on UA-cam!! Thank you for sharing. Did you have a video for the filling as well?
I still have to edit, but they are coming soon.
You are really good will continue to watch
Can you please post videos of guava and coconut filling
Hi, I've been trying to perfect tart dough for a long time. I always have shrinking in the plate or have too rich dough. Don't know how to fix it. I got the taste down. What measurements to use in the dough please? The consistency is my issue. Trying not to throw in the towel. Love your presentation.
Thank you.
First off, don’t give up! It will require a lot of practice. If you have dough shrinking problems, you can try several things: 1-check your liquid measurements and don’t continue to add liquid to the dough after it’s formed; this isn’t dumpling or johnnycake dough 2-Let the dough rest for an hour or so before messing with it 3-Make sure your dough is at room temperature, I’ve noticed colder dough is more prone to shrinking
Give it another go. You got this! 💪🏾
@@CARIBCULTURA Thank you for your reply. I think my issue may be how much butter and/crisco I use. That is what I am thinking causes my dough to shrink in plate or break up on me. Thank you...
Love it ❤️
Thank you blessed hand
I tried this last night
And wow 👌 👏 😍 really good
Don't understand how u get the dough shiny out the oven but anyway
No, I put a glaze on it.
A glaze with?
Will you do videos on other cultural treats??
Definitely!
Here's a tip: let dough sit in fridge for 10 mins before rolling out into either baking pan or cutting to do shut up tart. Then place back in fridge for 10 mins, then bake. This gives the fats to do what they do.
You showed your method but, no measurement as to how to.make tge dough. Just popped up on this video. Your tarts came out beautiful.
Hi! Thanks for watching. All the measurements are listed at the beginning of the video. Please watch it again. 😆
🎉🎉🎉🎉🎉🎉🎉
Hi hope all is well. Where can I see your stewing videos?