Originally Posted by OJORapp
Hello everyone. Stopped by today to ask the opinion of better cooks (and bakers) than myself. Hope to get some good info.
I am making raspberry tartlets and reviewing the recipes, wondering, if I can bake cooked pudding (and if so how long does it need to bake) just right into the shells or if it would be better to make the shells first (so they don't get soggy) and then add the cooked pudding?
Good morning from North Wales, google Pate Sucree, blind bake, then if you are really worried about a soggy bottom paint the inside of the blind bake shell with egg white and return to the oven for a minute.