Cooking & Baking Essentials
The Technique
Pâte Brisée Tartlet Shells
Once tartlet crusts have been blind baked, they may be returned to the oven so that they become crisp & ready for filling. Recipes ranging from Vanilla Bean Creme Patisserie & Creme Mousseline topped with fresh fruit to savory soft cheeses filled with fresh herbs are the ideal solutions when elevated gatherings are in order. Learn how to bake pastry crusts & fine tune their appearance with my valuable pointers.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Bake Pâte Brisée Tartlet Shells
Begin by preparing a recipe of Pâte Brisée as directed. Next, follow the method of filling tartlet pans as outlined in The Basics: Pastry Rings & blind baking them according to The Basics: Blind Baking Pastry Dough. Once you’ve completed those crucial steps, the crusts will be ready to fully bake so they are crisp & ready for filling.
The Technique
Place the filled pastry rings on a parchment paper-lined pan. Pierce the bottom & the sides of the dough all over with a fork. Freeze 20 minutes.Preheat the oven to 425 degrees. Place a piece of parchment paper into each crust. Top with pie weights or dried beans. Bake on the middle oven rack 15 minutes. Remove the partially baked crusts from the oven. Remove the pie weights or dried beans. Bake an additional 8 to 10 minutes or until golden brown. Cool completely. Swipe the top of the crust over the back portion of a fine wire mesh sieve & file it into an even rim for a beautiful presentation. Fill the tartlet shells as directed according to specific recipe applications.
The Tune
“Prelude To A Kiss” Billie Holiday
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