Prep Time 45 minutes minutes
Cook Time 10 minutes minutes
Total Time 55 minutes minutes
1. You can use fresh cream like Amul (in India) or Al Marai (in the UAE) 2. Baking tarts with the beans in them is called as blind baking. This is necessary in recipes that call for unbaked fillings like puddings or cream pies so it is essential that the crust be baked fully. To prevent the dough from puffing up and turning shapeless we add the beans to weigh it down and retain the desired shape. 3. Do not chill the dough for more than 20 mins as mentioned in step#2 while making the tart shells. If the butter in it hardens the dough will be hard to roll. If it so happens that you have placed it in the fridge for more than 20 mins then try to keep it out at room temperature till it becomes pliable enough to roll without sticking to the working surface. At any cost do not try short cut methods of microwaving the dough if you have made a mistake. You will be left with a sticky mess. 4. Once the tarts are baked and before you put in the filling make sure they cool down completely. We are working with extremely delicate and crumbly, short crust pastry like bases which will crumble if you apply too much pressure. Try lifting them from top using all your fingers so the entire tart shell is well supported and doesn't break off easily while lifting them. They tend to be more sturdy once you have chilled them for a few hours. So ideally prepare them a few hours in advance before filling them up.