Rolling Tartlet Crusts

Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

Use either Sweet Tart Dough, Nut Tart Dough, or Chocolate Nut Dough for tartlet shells, whether they are prebaked before being filled or baked with the filling inside. The sweet tartlet recipes call for 24 individual tartlet pans, each about 2½ inches (6 cm) in diameter. (These are easily available in specialty cookware stores.) You’ll also need a plain or fluted round cutter slightly larger in diameter than the top of one of the tartlet pans. Before you start, set the tartlet pans side by side on a jelly-roll pan.