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Baking Tartlets

Your number one sin when making a tartlet is? Having your crust too thick. When i was starting to learn how to make these dainty sweet little treats, i had no idea what a 1/16th of an inch was so i ended up with not just a doughy crust but with a tartlet with too much crust and nothing in it.
There are so many good pie/tart crusts out there, but since tartlets are usually on the sweet side, you are in luck. The sugar in the crust provides extra strength to the dough so it can hold its shape and at the same time, hold the filling as well.
Read more on this in my Cakes and Pastry Page on the right....


ROLLING THE CRUST ON A LIGHTLY COATED OR DUSTED BOARD. ROLL THINLY, (SEE THE PICTURE) AND CUT OUT THE SHAPE OF THE MOLD WITH A FEW CENTIMETERS OVER HANG.

PRESS THE DOUGH ONTO THE MOLD, PUSHING IT IN BETWEEN THE CREVICES. I USE MY FINGER TO CUT THE OVERHANG ONCE THE DOUGH HAS FILLED UP THE ENTIRE MOLD.









turn on the heat once you have mixed your cornstarch with the milk, then cook until it thickens. Recipes on the CAKES AND PASTRY PAGE on the right.





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