Hello, I'm here hoping that you could help me with this recipe :( I have tried it a few times but I always have two problems. 1. The filling starts to drip a lot in the oven 2. It's horrible to cut the tart because the chocolate ganache just comes off everywhere 😭 even though it has been in the fridge for hours
Hello! Thanks for taking the time to try - so sorry it didn't turn out. As for the dripping problem - if your filling bubbled over it could mean your oven is much hotter than it says. I personally use a separate oven thermometer because my oven temp can be inconsistent. If you don't have one try lowering the temperature on your oven by 40-75F, and bake until just the center remains jiggly as shown in the video. Make sure to leave a tray underneath the pie to catch any drips. If you're still worried about overflowing, scoop out some filling and bake in a separate mini pan (like a disposable tart tin). An extra little custard portion for yourself :) Keep in mind the little portion will bake much faster than the pie. As for the ganache, did it remain liquid after chilling for hours?
Hello 👋 Triple matcha custard pie is so fancy ✨ It looks absolutely delicious 😋 Thanks for sharing 👍
Thank you!
Hello, I'm here hoping that you could help me with this recipe :( I have tried it a few times but I always have two problems.
1. The filling starts to drip a lot in the oven
2. It's horrible to cut the tart because the chocolate ganache just comes off everywhere 😭 even though it has been in the fridge for hours
Hello! Thanks for taking the time to try - so sorry it didn't turn out.
As for the dripping problem - if your filling bubbled over it could mean your oven is much hotter than it says. I personally use a separate oven thermometer because my oven temp can be inconsistent. If you don't have one try lowering the temperature on your oven by 40-75F, and bake until just the center remains jiggly as shown in the video. Make sure to leave a tray underneath the pie to catch any drips. If you're still worried about overflowing, scoop out some filling and bake in a separate mini pan (like a disposable tart tin). An extra little custard portion for yourself :) Keep in mind the little portion will bake much faster than the pie.
As for the ganache, did it remain liquid after chilling for hours?
What piping cone size are you using?
Piping tip 828!