Hi Donna. So sorry for the late reply. Just to clarify: Yes it is only a little filling but plenty for a shallow pan which it was made in. You don’t beat the heavy cream separately. Yes, I would recommend doubling the filling if you are using a larger pan or if you have a deeper pan.

Hi Jessica. To be honest, this is best enjoyed shortly after being baked. It will be tasty the following days as well but as with many baked goods, the quality and freshness will change. Not sure how many days you would like to make it ahead. If you make it ahead, don’t go over 3 days. Perhaps 2 would be better. Then I would let it cool completely, wrap in a plastic wrap and keep in the fridge until ready to serve. Please take this as a guide only because I have not done it to test it myself. This is what I would do. Hope this helps!

Yes, you can!

Hi Esther. It is for conventional ovens.

Hi Benita. Thanks so much for finding time to leave feedback and rating. I am glad you like this recipe as much as we do! My sister makes it all the time :)!

Thank you so much for finding time to leave the feedback and rating, Gabby!

Hi Odete. I am not sure what you mean…

Yes, you can!

Hi Hannah. Baking blind means pre-baking the pastry without its filling. You can use ceramic beans if you wish, but I don’t do it all the time. However, sometimes the pastry may rise up without them.

Hi Nina. Sorry for the late reply. Your comment seemed to end up in spam. I always use regular what we call a sandwich pan and never had problem taking it out. The trick is use quite a lot of softened butter to grease the pan (bottom as well as sides). It’s better to over-do it with butter rather than under do it. If still worried, then simply line the bottom and sides with baking parchment. Hope this helps!

Hi Aya. Granulated sugar should work just as well. Happy baking!

If there is enough pastry around that will hold the filling in place, then definitely pour the filling in.