Small Tartlet Shells
Two methods for preparing small tartlet shells, adaptable to a variety of mold shapes.
Ingredients
Short pastry or tart dough
to taste
Instructions
1
Method 1: Arranging the Molds
Arrange small tartlet molds tightly on the work surface, minimizing the gaps between them. Molds of different shapes can be used at the same time as long as they are the same height.
2
Method 1: Lining with Dough
Roll out the dough, wrap it around a rolling pin, lift it up, and drape it over the molds, letting the dough settle naturally into them.
3
Method 1: Trimming and Pressing
Roll a rolling pin across the top of the molds to cut off the excess dough, then use a small piece of scrap dough to press the tart shell firmly into the mold.
4
Method 2: Cutting Circles (round molds only)
Roll out the dough and use a round cutter that is 1 cm larger in diameter than the top of the mold to cut out circles.
5
Method 2: Lining the Mold
Place the dough into the mold and press it firmly against the bottom and edges. If using fluted molds, make sure the dough along the edges is thick enough to prevent tearing.
