I did mine in my little toaster oven and this was what I used. (Ovens, pans, and dough varies, try your first batch to confirm times. You can skip this step if you dock well, but I still found I got a nicer shape with the beans.)Ħ. Fill each cup with dried beans or other pie weights (Also keeps the crust from puffing as much. Poke holes with a fork in the bottom and sides of each cup (this is called “docking” the crust, and keeps it from puffing too much*)ĥ. Press the round into the muffin tin, pressing down.Ĥ. Cut more rounds from that, and continue until you’ve used up all the dough.ģ. Make sure the dough is rolled as thin as before, or a little thinner. –Once you’ve cut all you can out of the pre-rolled out dough, press the scraps back together, and roll out again. They should be slightly larger in diameter than the top of your muffin cup, and when pressed down into it, come a little more than half way up the sides (see pics). You may want to roll it slightly more with your rolling pin, to flatten out the edges.Ģ. Click on a photo to view larger or as a slideshow.ġ. Instructions follow the photo gallery below. I used this little dumpling roller that my mom brought me from asia somewhere, because I was already using the end of it to press the rounds down in the cups. Rolling Pin or something to roll out the dough with.If you use store-bought, I made about 50 shells from 1 package. Pie Crust: I cheated on this one and used the store bought rolled pie crust (Like Pillsbury AllReady), but you can make your own pretty easily.My muffin pan is non-stick so I didn’t use any cooking spray or anything. This juice glass was about 2 inches in diameter, and was exactly the size i needed, but experiment, as the sizes of those mini muffin pans can vary. Either a cookie cutter, or juice glass to cut out your rounds.mini sized muffin pan(s) – My muffin pan is non-stick so I didn’t use any cooking spray or anything.These can be used for small appetizers (anything you’d do with phyllo shells, for example) or mini desserts. You’ll have to wait til later this week to see what I fill them with, but here is how I made the tart shells… so easy, and inexpensive! No dough rolling, shaping, or chilling! Saves time and labor costs.For a party this weekend, I decided to make some little pies for appetizers. Raw, frozen, perfectly shaped, and ready in individual tins to be placed directly into the oven, these neutral pastry shells are just the thing you've been needing! Just pipe in your choice of filling, savory or sweet, pop into the oven, and bake. Enjoy freshly baked tarts quickly and easily with these unbaked gourmet pastry shells. Molded into disposable aluminum pans, simply place them in the oven and bake until crisp and golden. We proudly offer a selection of pre-molded, raw tart shells that you can bake on site. A must-have for the busy professional pastry chef or event planner! Frozen Tart Shells The tart shells have a classic look with a modern edge and arrive ready to fill and use. Our tart shells are packed in vacuum-sealed sleeves, which not only preserves the freshness of each tart, but it also protects them from damage. They’re made by pro pastry chefs, with impeccable quality and top-notch ingredients. Making individual tart shells for a large party is so laborious and time-consuming! Save time and money by turning to our tart shells, you lose none of the flavor with the added benefit of cost savings over preparing them from scratch. Serve them individually or as part of a gorgeous dessert buffet. Consistency is key, so that all your desserts have an even, visually pleasing effect. Designed for versatility without losing flavor, our tart shells are made with the highest quality ingredients – real butter is a must – and carefully made to be sturdy, crunchy, and buttery.
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