![]() Please see my Full Disclosure Policy for details. Step 9: Center the round on your mini muffin cup and use your thumb and forefinger of both hands to ease the round evenly into the cup until it reaches the bottom. Use a 2.5 inch cookie cutter to cut out rounds. This post may contain affiliate sales links. Step 8: To make the shells, roll out your pie dough on a lightly floured surface to an eighth of an inch. If my post was useful to you, please let me know in the comment section below. Ready dough can be used immediately or stored in the refrigerator for up to 1 week.īaked tart shells can be stored in an airtight container for up to 1 week at room temperature or up to 1 month in the freezer.īaked shells can be filled with sweet or savory filling. Crush graham crackers in a food processor or with a kitchen mallet until finely ground into crumbs. You can replace the egg yolks with 2 whole eggs. You can, also, freeze them for up to 1 month. You can use them immediately and fill the shells with sweet or savory filling or you can store them in an airtight container up to 1 week. Let them cool for a couple of minutes and take them out of the mold. In the meantime, preheat the oven to 350 F degrees and bake the mini tart shells for 15-20 minutes or until they have a golden-brown color. Step 5ĭon’t miss the next step! To prevent the crust from bubbling up during baking, use a fork to prick the bottom of each tart crust! Cover the tart shells with plastic wrap and let them chill for 15-20 minutes. Repeat the process with the remaining dough. Collect all the remaining dough into a ball and roll it again. ![]() You don’t need to grease the molds with oil spray, because the dough contains a lot of butter.ĭon’t forget to cover the dough and the ready tart shells with plastic wrap to prevent it from drying out. Place the round dough into the tart mold and push down gently with your thumbs, so the dough is distributed evenly all around. Using a cookie cutter, cut as many circles of dough as you can. To make the tart shells I use tart molds that are 2 3/4-inch (7 cm) across at the widest opening and a round cookie cutter that is about 3 1/4- inch (8 cm). Cover the second piece with parchment paper or Teflon sheet and roll it out until it’s ¼ of an inch thick. Cover one-piece with plastic wrap and put it aside. ![]() Transfer the dough onto your work surface, knead it for a minute and divide it into two pieces. The dough will come together very quickly. Add the mixture of egg yolks and milk while continuing to mix on the low speed of your mixer. Press the crumbs into the bottom and up the sides of six 4 1/2' mini tart pans (or a full-size tart pan see tips, at left) prick them all over with a fork. Add the flours, stirring to make crumbs that cling together when squeezed. In a stand mixer bowl combine the flour, sugar and salt and give it a quick whisk.Īdd the soften butter and mix again until it turns into crumbs. To make the crust: Beat together the sugar, butter, salt, and extracts. Start by mixing the egg yolks with milk and set it aside. They can be made in advance and stored in an airtight container until needed. Today I’m going to show you how to make Mini Tart Shells which are great for making holiday appetizers or individual desserts.
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