Can anyone advise please.
Today I bought pre baked pastry in a foil tray to do a custard tart. I did the custard and poured it into the pastry in the foil tray and it immediately started leaking through the pastry base AND foil tray as it has very small holes in its base.
Is this normal and if so how is it possible to put a runny liquid into it and not pass through it?
Today I bought pre baked pastry in a foil tray to do a custard tart. I did the custard and poured it into the pastry in the foil tray and it immediately started leaking through the pastry base AND foil tray as it has very small holes in its base.
Is this normal and if so how is it possible to put a runny liquid into it and not pass through it?