SLICE CHEESE LIKE A PRO: You no longer need to buy processed cheese slices, as this wire cheese slicer can cut cheese from paper-thin to ¼” thick slices and can also slice up cheese blocks up to 3.5” wide.Zulay Cheese Slicer With Adjustable Thickness The handle is not welded to the blade, but instead, it is glued.ĥ.The metal can bend if you use a lot of pressure when slicing your cheese.A chunk of cheese breaks off at the end each time you use it.Excellent for slicing a medium-firm cheese (not soft but not hard).Dishwasher safe, but it will last longer if you hand wash it.Size: 8.66” in length, and the cutting blade is 2 ¼ ” wide.Material: Stainless steel and thermoplastic elastomeric handle.You’ll have to remove this small piece of cheese each time you guide the slicer over your block of cheese. This cheese slicer will provide you with 2-3 mm thick slices.Īfter you move the cheese slicer over a block of cheese, there will be a small nib of cheese left attached to the underside of the cheese cutter. Three pears is too much for six tartelettes, but they keep well in their liquid in the fridge for several days and you can also use them in muffins or cupcakes or eat them with some whipped cream.Having this German-made standard cheese plane to complement your wire cheese cutter will allow you to slice more types of cheese. Make sure to drain the pears on a paper towel before using them because you do not want too much liquid in your frangipane for fear of sogginess.
I sliced them after I left them to cool in the liquid. For this I used three pears and poached them in water with a cup of vanilla sugar, juice of a lemon and a cinnamon stick in a saucepan and left them to simmer until tender (10 to 15 minutes). You can also make individual tartelettes, like I did with the poached pears version. You can dust the tart with icing sugar before serving. When it’s beautiful and golden brown, puffed and firm to the touch, it is ready.
Slide the tart into the oven and bake for about 45 minutes, depending on your oven. You can lay the raspberries (in a pattern) on top of the frangipane, they will sink in a little bit anyway, so no need to push them, you still want to see them. Now spread the frangipane evenly into the mold (it very probably will spread out nice and even on it’s own). Add the almond flour and mix well.įill a greased mold (approx 24 cm/ 9.5 inches diameter and a height of about 3.5 cm /1.4 inches preferably with removable bottom) with the rolled out pastry dough. Beat the sugar together with the three eggs and the grated zest of lemon, orange or tangerine until creamy and add the melted butter while continuing to beat. Now make the frangipane by slowly melting the 125 g butter over low heat and letting it cool slightly. Make sure the dough is cool but still easy to work with by the time you want to roll it out. Rap in clingfilm and leave to rest in the fridge for 30 minutes. Make a firm dough with the flour, butter, sugar, salt and the half egg. But…if you are looking for a perfectly baked, crisp bottom I would suggest blind baking the pastry for 10 minutes before filling it. This is absolutely no problem, the tart is perfectly delicious. The bottom does not go soggy this way when I bake it, but it is not exactly crisp either. Note: To keep this recipe easy and simple I bake the tart, base and filling, in one go. + 125 g of fresh raspberries and/or other fruits of choice Zest of 1 small lemon, orange or tangerine 125 g finely ground almonds or almond flour
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