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!
What piping cone size are you using?
Piping tip 828!
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?