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Forming Individual Tart Crusts
Appears in
Published 2014
The tins I use for individual tarts are 11.5 cm in diameter. They make a generous individual serving, whether savoury or sweet. If you know you’re going to be making individual tarts, the process starts right after mixing the dough.
- Once your dough is mixed, shape it into a fat cylinder, wrap it and chill it. This makes it easy to cut round slices of dough for lining the tins. The Sweet, Cocoa and Chocolate doughs are the exception, since they have to be kneaded to make them malleable enough for rolling before being shaped into a cylinder.
- Weigh your dough and calculate how many tarts you can make with it - you’ll need a 60g piece of dough for each tin. Mark the dough into the corresponding number of equal-sized pieces. Once it is marked, use a dough scraper to cut the dough.
- Roll and form the small pieces of dough in exactly the way described for a tart crust and on the left of this page.
- Arrange the tart tins on a Swiss roll tin and chill them before baking. If you’re going to keep the crusts chilled until the next day, wrap them in clingfilm once they’re firm.
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