Molding Tarts



 Roll dough in all directions to a ~4mm thickness

Place on shell, press corners and sides

For French Tart (rolled edge) molds, press to the bottom and then the corners. There should be no gap between bottom of tart and mold

Let the dough rest for 5 minutes before trimming so it doesn't shrink after cutting

For fluted shells, trim with a knife pointed away from the bottom of the tart

For Rolled Edge shells, the knife should point towards the bottom of the tart







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