Pate Sucre
Bake mini-muffin tins at 20m @ 350F/176C
mini-shells (8 g)(!416.0% !) |
Cream together
butter, softened(!54.0% !) |
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confectioners sugar(!33.0% !) |
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salt(!0.4% !) |
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lemon zest (opt)(!0.2% !) |
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vanilla extract(!0.3% !) |
Slowly add
eggs,beaten(!25.0% !) |
Stop mixer, and blend in
pastry flour(!100.0% !) |
total(!461 Calories/100g !)(!629%!) |
Form into disc,wrape in plastic and chill 1 hour.
Form into balls, and place into mini-muffin tin.
Cover with saran wrap, and using small pestle push down to form tart. Make sure its pretty thin. 1/8 inch.
Poke holes using toothpick into base.
Set oven to 350F/176C. Chill tarts in freezer for 15 minutes.
Bake for 20m @350F/176C, until edges are browned.
Remove, place on rack and cool.
Note
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Pastry shells rolled to a "2" thickness on pasta rollers are a good thickness, but is very fussy. Ideally a tart tamper with the pastry shell is the way to go. |
P 318. Professional Baking 6th Ed, Glissen