A pastry case refers to a type of baked or sometimes, unbaked container made from pastry dough that is used as a base or shell for various sweet or savory fillings. It is commonly employed in the culinary arts as a vessel to hold and present ingredients like fruits, creams, custards, meats, vegetables, or other preparations within an enclosed, edible crust.
Typically, a pastry case is created by rolling out a thin sheet of pastry dough, such as shortcrust, puff, or filo pastry, and gently fitting it into a suitable mold or tin. The dough is then carefully pressed into the desired shape, ensuring it adheres well to the sides and bottom of the container. Often, the edges of the pastry case are crimped, fluted, or decorated to enhance its appearance.
After the pastry case is prepared, it can be filled with a wide variety of ingredients. Sweet options can include fruits, custards, whipped cream, jams, or even chocolate ganache, while savory alternatives might consist of vegetables, cheeses, meats, or seafood, often combined with various spices or herbs, depending on the desired flavor profile.
Pastry cases are frequently used in the creation of pies, quiches, tarts, flans, turnovers, and other related dishes. Their purpose is to provide structure, prevent the filling from directly contacting the baking surface, and contribute to the overall texture and taste of the final product.
