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Message: [QUOTE="Norcalbaker59, post: 39395, member: 2340"] I’ll get you the recipe for that fruit tarts in couple of weeks since I’ve got a few other things on my to do lists. There’s nothing wrong with his recipe. It’s just with the pastry cream there’s a couple of things you need to know about heating the milk and cooking the custard. All about temperature. There’s a couple of things that you cannot do with pastry cream like boil it. And you must also strain it. So I am going to send you Elizabeth Pruitt‘s pastry cream recipe. I also think Pierre Herme’s pate sucree crust with some almond flour in it makes a lovely tart shell. Which by the way that lovely Korean video you attached uses a similar pate sucree. The Wilton aluminum cake pans should be fine in keeping its shape as they are thick enough. Wilton is a well known brand. They make a professional line that is used by bakeries. In fact my local restaurant supply store stocks their professional line. So you shouldn’t have a problem with the Wilton. It’s aluminum rings that you have to be concerned about getting bent out of shape. If you purchase aluminum rings they just need to be really thick. These are large 10” and 8” cake rings. The outside ring is stainless steel. Inside ring is aluminum. Notice how much thicker the aluminum ring is. This is actually a good quality aluminum ring. I would have to take a hammer to it to bend it. [ATTACH=full]2366[/ATTACH] OK here’s one of my cheap little aluminum rings that I just bought last month. This is an English muffin ring. See how bent out of shape it is. This is part of a set of six rings. Most came out of the box this way—brand new. That’s okay, English muffin doesn’t need to be perfectly round. When I purchased them, for the price I knew they were going to be cheap thin aluminum that bent easily. You get what you pay for. [ATTACH=full]2367[/ATTACH] [/QUOTE]

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