Friday, 1 October 2010

Teaching myself how to make better pastry

I bought myself some loose bottomed tartlet tins and they called for a better pastry than my usual shortcrust, so I tried my hand at Sweet tart pastry French style. I am very pleased with the results, the  crust has a hint of vanilla and a more biscuit-like texture than the shortcrust, 'yum!' I just can't stop baking at the mo, it's addictive, and yes I have started to put on weight, 'ahem!' I'm telling myself I need a bit more fat to keep myself warm through the Winter lol!


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