I don't have a bottomless tart pan. Do you think using a pie tin would impact the recipe?

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3 Comments

realchef July 16, 2014
when you ay tin pan are you talking actual tin or aluminum foil type , Either can be used as long as you do not keep the pie too long in it more than 1/2 day .
 
ChefJune July 15, 2014
If you use a pie pan, I would probably serve it in the pan.
 
nannydeb July 15, 2014
If you use a regular pie tin you could use less Mascarpone and just have dough leftover. The bottomless tart pan also helps it come out easier and more intact.
 
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