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The French Pastry Chef
Tart Shell
Base Formulas
Class:
Shell
Batch Size:
As Needed
Storage Conditions:
Chilled or Frozen
Photograph:
YES
Ingredients Required: Tart Shell
Ingredient
Quantity
1.
Pate Sucre
(Sugar Dough)
as needed
2.
Dusting Flour
as needed
Preparation Instructions - Variations: Tart Shell
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Process
Instructions
1. Roll
Roll cold dough using rolling pin to proper thickness. Using a fork - prick holes all over the dough, so it wont puff and bubble as it bakes.
2. Cut
Using a cookie cutter of proper size.
3. Shape
As dough warms - gently push dough into each mold. Shape each tart shell individually.
4. Bake
Bake in a preheated oven at 375°(F) for 12-15 minutes depending on size and thickness of shell
5. Cool
Cool before removing from tins
6. Store
Store in refrigerator
Variations:
All tart shells are slightly different, so no exact amounts can be given.
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Tart Shell
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