Place back in the fridge for a few minutes. If too warm, the pastry will be soft and starts to break. Just let it come back to room temperature for a few minutes first. The temperature of the pastry is important: if too cold, it will be stiff and difficult to handle. Leftover pastry can be re-rolled, chilled and used to make more tartlets. Dock the bottom of the pastry with a fork. Optionally, use a straw to define the fluted edge. Photo 7: Gently press down the pastry into the molds to line them and cut off any excess.The instructions for this method can be found in my tartlet shells recipe! I cut out the disks of pastry to be about 10 to 12 cm (3/8 to 1/2 inch) wide.Īlternatively, you could also make the tartlet shells in a muffin pan (or mini muffin pan). I used these Mini Tart Pans that are 7 cm (1/4 inch) wide. Photo 6: Remove the baking paper and cut out circles of pastry slightly larger than the tartlet pans you are using.Place on a flat tray then in the fridge to chill and rest for at least one hour - or up to 24 hours.Photo 5: Cover the pastry with a second sheet of baking / parchment paper.Rroll to a thickness of about 4 mm (1/8 inch).Work it for a few seconds until it comes together into a ball. Tip the pastry over a sheet of baking paper.Keep going until you get the desired consistency. If the dough seems too dry, add a little bit of very cold water - about 1 tablespoon at the time. If they stick together and turn into a smooth dough, it is ready. To know the pastry has been mixed enough, press together some of the crumbs in your hand.
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