Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Tartlets

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
When baking small pastry shells blind, it is easier to weight them down with another mould placed on top of the pastry than to fill individual moulds with paper and baking beans.
  1. Line a tartlet mould with dough; trim. Place another mould inside; press gently to secure. Bake at 180°C, 10 minutes. Remove top mould and bake a further 5 minutes until lightly browned.

  2. Unmould and let cool on a wire rack. Fill with crème pâtissière (see page 276), top with fresh fruits and brush with fruit glaze.