I binge watched the Masterclass series and just made Paul's custard tarts. He made rolling out the
chilled dough look easy. My experience not so. I measured, mixed and chilled the crust ingredients exactly as the recipe read. When I rolled out the dough on a floured surface it stuck to everything. I scooped it up, chilled it again and still it stuck to both my surface and rolling pin. Back in the fridge it went. I then rolled it out, cut out one tart circle and after scraping it off the surface pressed it into the muffin tin. I repeated this with the remaining 11. After filing and baking and cooling and removing from the tin (two broke) the tarts look like they were smashed in a box.
What did I do wrong? Any tips would be greatly appreciated.
chilled dough look easy. My experience not so. I measured, mixed and chilled the crust ingredients exactly as the recipe read. When I rolled out the dough on a floured surface it stuck to everything. I scooped it up, chilled it again and still it stuck to both my surface and rolling pin. Back in the fridge it went. I then rolled it out, cut out one tart circle and after scraping it off the surface pressed it into the muffin tin. I repeated this with the remaining 11. After filing and baking and cooling and removing from the tin (two broke) the tarts look like they were smashed in a box.
What did I do wrong? Any tips would be greatly appreciated.