Shane Smith
speaker
1,299 appearances
6 recordings
4 series
first heard Oct 2024
last heard 15 Sep
Shane Smith’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 5 in all, peaking in Jun 2026 with 3.
Appearances
And that way then you can lift it.
Easily off the table and then either pop it into the fridge if it's soft or if you're ready to use it, then use that to turn it into your tin.
it gets crumbly.
And the more you work with it, the more you handle it, the more it'll get softer and it'll be more difficult to work with.
So definitely and the less touching as possible and use your parchment paper on top and bottom as a as a as a aid to help you.
So
think it sounds well I could be wrong in this, but it sounds like even lining it that the pastry is cracking and breaking and then when you go to put it into the tin it cracks and there should divide then between the base of your tart tin and on the side.
So again,
And that's really you've went to the all that time to make the pastry and all of that filling, you need to ensure that your pastry is good.
So definitely rolling between the sheets of parchment, chilling it, and then getting it to a point where it's kind of flexible.
Like when you put it into the tin, what we were taught in college was was to take a ball off the pastry, like scraps, and use that to push the pastry in.
So again, you're not touching it with your fingers.
You're using the little trick off the pastry.
Needs to be the next book I come out with 'cause that's probably the most popular question I always get asked is the the scone question.
I've said it before.
I'll spend three days making a chocolate cake and it gets two likes on Instagram and I stick up a scone and people just go mad.
People just love scones.
And that's
Yeah.
So what I'd say with the scone is um A, if you're finding that they're heavy, there's a couple of things.
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