11/24/2023 0 Comments Puff pastry tartlet shells![]() I've also used this recipe for my Hong Kong-style coconut tarts and dulce de leche coconut tarts. ![]() Those are recipes where I bake the shells separately and then fill them. I've used the shells tarts with my mini salted chocolate tarts, Hokkaido cheese tarts and strawberry cheese tarts. You can also freeze the dough, tightly wrapped, for up to 6 months. Having a stash of already made tart shells is always more accessible and handy. I rather store them baked because personally for me it's easier. I like to pop them in the oven at 350✯ (175✬) for 3-4 minutes to bring them back to life. Then I place them in a Ziploc bag and back in the freezer. I pop them in the freezer for 1-2 hours until they're frozen. What I do is remove the shells from the moulds and place them on a baking tray lined with parchment paper, not touching each other. If I need them beyond 2 days then I usually freeze them. I store them in an airtight container, at room temperature. Sometimes when I don't have time I make the tart shells a day or two before I fill them. Don't like freezers? Then chill them for a good 30 minutes in the fridge.īake on the lowest rack - This ensures the shells bake beautifully and evenly without browning the top too much. A minimum of 30 minutes is just perfect.įreeze before baking - Pop the tarts in the freezer for 10 minutes while you preheat the oven after you press the dough into the tarts moulds. This will make it easier to blend the sugar in without having to whisk like crazy (which we don't want to do).Ĭhill the dough - Don't skip this part because the dough is too soft to handle, without chilling it. Soften butter - As I mentioned above, you'll need the butter to be softened. However, there are some tiny details that will definitely help you make the shells, stress-free. ![]() This is a fairly easy and straightforward recipe. The rest of the ingredients stay the same. Savoury tarts - Use 1 teaspoon sugar and add in also ½ teaspoon salt. That's why I love this recipe because you can use it for both sweet and savoury. Changing the flour will affect the end result. If you want.Īll-purpose flour - I've only used all-purpose flour with this recipe as it works wonderfully with the ratio of the rest of the ingredients. Depending on your filling, add in almond, coconut extract, and citrus zest for example. It helps to make the dough pliable and easier to handle. Serve hot with a spoonful of chutney.Yolk - Don't skip this. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes.įor the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. ![]() Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top.įor the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Bake for 12–15 minutes, or until golden-brown. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown.įor the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).įor the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.įor the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Repeat with the other rectangles.īake for ten minutes, or until lightly golden-brown and puffed up. Then make a criss-cross pattern in the middle. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Space the pastry out on the baking trays. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Unroll the pastry and cut into 8 equal-sized rectangles. 60g/2¼oz cooked, peeled chestnuts, roughly choppedįor the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.4 rashers smoked streaky bacon, cut into 1cm/½in piecesįor the ricotta, anchovy and spinach with chilli (makes 4 tarts)įor the chestnut, pesto and cheddar with onion chutney (makes 4 tarts).½ quantity crème fraîche filling (see above)įor the brie, bacon and cranberry topping (makes 4 tarts).120g/4oz smoked trout (or salmon if preferred), roughly chopped.1 x 320g/11½oz ready-rolled puff pastryįor the smoked trout, dill and horseradish (makes 4 tarts).
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