The method they use of pressing the dough into the pan seems unnecessarily complicated. Maybe they want to insure the crust is thick enough on the walls of the tart pan (a common problem) or that there is no wasted dough (also common with a rolled out crust). IDK but I would not be making long bolsters of dough for the pan rim then trying to join it all up that way.

I agree, and it's not a method I have ever used either. I found two similar recipes and both did this. I may choose a different crust, more like a cookie crumb

I've been hand moulding pie crust "this" season. For the reason kwsl listed. No left over dough. Evenly distributed dough. It works out just fine! Thanks for sharing your pie recipe mtn....I really want to try it.

Because its a short crust, its very delicate and might break apart if rolled. I’ve done plenty of crusts that were pressed into the tart pan (honestly, not a big deal), but never had to roll a log for the sides.

That actually looks like a great method for that tart pan. I frequently struggle with getting a nice top edge on a pressed in crust, while the seam area is too thick sometimes. The recipe will make a short and moist/sticky dough which may be hard to roll.

My mind is still contemplating the cranberry/chocolate combo...

Looking at the recipe more closely, I don’t think I would make the crust. It’s not just short, it is stunted— shortcrust is about half as much fat as flour. With this recipe the fat (113 gm) is nearly EQUAL to the flour (120 gms); That would feel pretty greasy to me. Also, shortcrust is not typically made with a leavening agent, yet that crust contains baking powder..,,why? You can see in the photo that it hasn’t risen an iota. I believe i would make s chocolate cookie crust instead.

adding, the picture of the dough for the crust looks very oily. And whsr the recipe writer calls “chocolate cream glaze” is known by cooks everywhere as ganache. Dubious.

I like the idea of cranberry used as one would for keylime and lemon meringue pies, so that part is definite. Just deciding on the crust.

NYT uses a gluten free crust made w nuts

This version skips the ganache but also has a chocolate crust

Im leaning toward individual tarts with a chocolate cookie crust (do i need to disassemble Oreos for that now?) and a good dollop of freshly whipped cream

If you want gluten free...? A hazelnut pie crust is easy. I made one for a cheesecake a few years back. I like your chocolate cookie idea better for this recipe. Oreos...or make a chocolate crust recipe. 👩‍🍳

no i do not need/want gluten free, it was an example of a recipe

@Kswl, I think the cake flour and cocoa powder are considered part of the ”flour” ratio. I do agree that the use of baking powder in a tart/pâte sucrée recipe does seem unusual. Maybe it has to do with the cocoa powder? Most recipes specify dutch-processed.

No need to disassemble an Oreo! Its a two ingredient crust — Oreos and butter.

I did not know that - its not too sweet that way?

I would have eaten the entire thing by now, regardless of the crust. :)

This crust was pressed. You would not be able to roll this.

This is raspberry preserve inside which is a little different than curd, and the ganache is thicker.

This has salt on the top, which you can see, which IMO is absolutely necessary, but next time we talked about doing two pours for the ganache with the salt in between to maintain the gloss on the ganach

I use Oreo Thins simply because we prefer them to eat. They have a thin layer of filling but I do scrape out about half of them for crust. Oreo ice cream cones made by Joy work too if you don't want the filling.

@mtnrdredux_gw, I remember having a lot of angst over whether it would be too sweet (the crust was for a cheesecake recipe and Nabisco chocolate wafers had just been discontinued), but it turned out fine. Forgot to add there is a third ingredient — salt.

@palimpsest, which brand/type of salt did you use?

It's Himalayan salt

I might try Maldon sea salt next time just because its lighter/more delicate than Himalayan. If you layer the salt in the ganache, you might loose that salty hit of the crystal.

I like to come across the crystals so would not layer it in, as it might dissolve?

Dessert is set now, this has been very helpful. I wanted cranberry for the seasonal factor. Oreo Thins crust, curd, and fresh whipped cream. No ganache as I am not big on chocolate and that may be too much; i prefer a hint of it. The cookie crust eliminates any risk of undone crust, too. And since it is my first time making this and it's in an unfamiliar oven, I don't want to get too cute.

Working backwards, I need to decide on the entree, veggie and starch. The entree needs to be a chicken dish because of other meals we are having on other days. Most of these recipes are from the NYT but you can kind of tell what they are by the recipe title. I have not made any of these dishes before, except the vinegar chicken. A big hit so I'd consider it again. I would really like to make one of the first two starches but to me potatoes don't exactly go with chicken, or is that silly? Need more ideas for something green.

Here are the possibilities I am considering by category, below. Obviously I would not repeat flavors so some are not compatible. Thoughts on my menu ideas?

Chicken dishes:

https://cooking.nytimes.com/recipes/1022977-roasted-orange-chicken

https://cooking.nytimes.com/recipes/5727-chicken-with-vinegar

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions

https://cooking.nytimes.com/recipes/1024625-baked-chicken-thighs

Sheet-Pan Chicken With Apple, Fennel and Onion

Veggie

Balsamic Strawberry Spinach Salad (Kenji) (and yes, I've been buying very good strawberries lately)

https://leitesculinaria.com/17580/recipes-spinach-raisins-pine-nuts.html

https://cooking.nytimes.com/recipes/1024114-green-salad-with-sour-cream-and-onion-dressing

Starch:

https://cooking.nytimes.com/recipes/1023633-ombre-gratin

https://cooking.nytimes.com/recipes/1017724-cheesy-hasselback-potato-gratin

Roasted Acorn Squash with Pine Nuts, Honey, and Parsley | America's Test Kitchen Recipe

https://www.bonappetit.com/recipe/sour-cream-and-onion-hasselback-potatoes

Dessert:

Chocolate-crusted cranberry curd tartlets

I think I’d do the tarragon chicken, the spinach salad, and the sour cream and onion hasselback potatoes. Festive and a good balance of flavors.

Chicken and mashed potatoes were pretty standard Sunday dinner fare in my neighborhood so they sound great together to me.

You have some wonderful choices. Since you are serving a fruit heavy dessert, I would not serve orange chicken or apple fennel chicken or strawberry salad.