I made a recipe yeaterday that I have made for years with no problems. I usually make it in a light coloured springform pan. Yesterday, (to make it look pretty), I used one of his dark coloured tart pans. I cooked it at the same temperature, for less time than normal, but it came out much darker (and a tad overcooked) than I wanted. I seem to remember hearing somewhere that dark coloured pans will affect the baking time / temperature. Is this true, and if so, how much do you compensate for it? As it is for a raffle, I'm thinking I may have to make another one today. Thanks!
Practice safe lunch. Use a condiment.