Biscuit tartlets baked in a glass
Preparation time: 20 min.
Cooking or baking time: 35 min.
Total preparation time: 55 min.
As we have two or three family celebrations and birthday coming up in the near future, and I do not have much time to bake, I figured you'd try this morning to make some biscuit tartlets in the glass.
I have often baked biscuit in the oven, but never in the glass.
My glasses (4) have a content of 420 ml and a diameter of 6.5 cm.
- 40 g of liquid butter
- 85 g of sugar
- 110 g of flour
- 4 eggs
- Separate the 4 eggs and beat to stiff snow.
- The liquid butter and the egg yolk I beat to a creamy mass.
- I beat the sugar with the protein to stiff snow and place it in the fridge.
- On the creamy mass of the butter with the yolks, I sift the flour and lift it slightly under the mass, then I take my stiff whipped egg whites, which I have beaten with the sugar, and carefully pull the egg whites under the dough.
- I switch the oven to 175 degrees on bottom / top heat.
- First, I take the 4 glasses of a 420 ml, which I once again thoroughly cleaned, and grease them.
- After I have greased the jars, I sprinkle them with breadcrumbs, so that the biscuit tartlets after the baking easily slip out of the glass.
- Then I fill the dough.
- Now I push it into the oven (middle rail).
- After 30 minutes of baking, I turn off the oven and take out the glasses (careful, hot), then I turn the twist-off lid on it.
- I let a glass cool down a bit and then put it on a chopping board lengthwise. I wanted to try how many slices a. 2 cm I get from a role, so I got out of a roll of biscuit 6 slices. Now I know that I can also bake biscuit tartlets in the glass, and next time I will prepare the amount of dough accordingly.
Now I wish you much fun baking!