The French Pastry Chef
Empty Shells
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Open MenuViennoiserie
Open MenuNew Boulangerie
Category Feature
spaceEmpty Shells (0)
spaceThe Most Popular item in this Category
space~~end of category~~
Open MenuIces-Sorbets
Open MenuNo Sugar Added
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Tart Shell Frangipan

These tart shells are filled with a special frangipan cream before being baked. A variety of desserts can be made with the shell frangipan or it stores well for future use. See several examples in the Tarts and Tartlettes directories.

Empty Shells
Serving Size:
As Needed
Difficulty Level:
Photo Gallery:
Storage Factor:
Covered - Chilled

| |

Ingredients Required:

  Ingredient Quantity
1. Pate Sucre (Sugar Dough) as needed
2. Dusting Flour as needed
3. Frangipan Filling as needed

Preparation Instructions:

100 free samples remaining.
Buy the cookbook for just 6.95

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA