Jeni Wright, Eric Treuille, Le Cordon Bleu

Lining a Flan Tin

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
To prevent baked pastry shrinking, take care not to stretch the dough when rolling it out and fitting it into the tin, and chill the shell for at least 30 minutes.
  1. Roll dough to a round 5 cm larger than tin and wrap around rolling pin. Unroll loosely over tin.

  2. Use a small ball of excess dough to press the dough over the bottom and into the seam of the tin.

  3. Roll the rolling pin over the top of the tin, pressing down firmly with your hand to cut off excess dough.

© 1996 All rights reserved. Published by Le Cordon Bleu.