|By Thebaker (Thebaker) on Saturday, May 31, 2003 - 03:15 pm: Edit|
I am thinking about making cheesecake tartlets
what kind of crust would be best,
and should i prebake it thanks
|By Peachcreek (Peachcreek) on Saturday, May 31, 2003 - 03:31 pm: Edit|
A pastry chef I used to work with did her cheesecake tartlets as a big sheetcake then cut the shapes after she had cooled and decorated them. One year for Easter she decorated each 2" piece with a little drawing of a hand holding a bunch of flowers- like the Picasso painting. Very cool. Did like 350 of them. She used a short crust on the bottom and did the blind-bake weighted with beans.