If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
Hi Julie,
Loved the mushroom cooking course you ran at Bruthen. Can I ask about the Mushroom Tartlets? Did you make the shell “Pastry” from scratch? I was hoping from scratch & that maybe you did it GF. The pastry was so fine & crisp!
The recipe you gave just says “sweet short crust pastry”
Many thanks
Jane
Hi Jane,
It was wonderful to have you in the kitchen, what an effort to get everything done!
The pastry that I used on the day was my gluten free sweet short pastry. This is the link.
https://sbaskitchen.com/recipes/baking/pastry/sweet/sweet-shortcrust-pastry-gluten-free/
To get the shells so crisp, I remove them from the oven when cooked, then I reduce the temp of the oven to 70˚C (fan), then when to temp, pop the shells back in the oven for an hour or two.
For those who do not follow a gf diet, they may choose to purchase pastry sheets or make their own pastry.
With kindness
Julie