Tart Shell

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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The French Pastry Chef	Tart Shell
Base Formulas
Class: Shell	Batch Size: As Needed	Storage Conditions: Chilled or Frozen
Photograph: YES

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