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Lining Individual Tartlet Tins with Pastry
Appears in
Published 2016
To line individual tartlet tins you will need around 400 g (14 oz) sweet tart case dough, a rolling pin, canola spray, a flat baking tray and extra flour for dusting. A flat surface in a cool kitchen will give you the best results.
Spray the tartlet tins lightly with canola oil and roll the pastry to the desired thickness. Roll the pastry onto the rolling pin and roll it back onto the baking tray then place this in the refrigerator for 20 minutes to chill and rest. Place the tartlet tins on a baking tray.
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