Blind bake for 15 to 20 minutes or until fully baked.While it is pre-heating, place your filled pastry rings (or tins) in the freezer. Alternatively, you could use a muffin pan to make mini tarts with these mini Tartlet Shells. See this great video on how to "foncer" (line) tartlet rings if needed. Line your pastry rings - I used 10 cm / 4 inch Perforated Pastry Rings - and prick the bottom with a small fork.Place in the fridge to rest for 30 minutes to 1 hour. Place the pastry dough between two sheets of lightly floured Baking Paper and roll into the desired thickness.Beat it in for a few seconds only, or until the dough starts to come together. Beat the Egg in a small separate bowl and add it to the rest of the ingredients.The texture should be crumbly, thick sand-like. With the paddle attachment of your mixer on, turn on low to medium speed to mix all of the ingredients together. Add the Butter at room temperature and cut into small cubes.
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