What do you need?
Yesterday's Pâtee sucrée
a baking mat of waxed paper
Some flour, to dust
rolling pin
sharp knife
saucers
small fluted baking moulds Ø 6 cm
smaller fluted baking moulds Ø 4 cm
100g Tony's milk chocolate, dark or milk
75 ml double cream
Today we bake tartlett cases from the dough we made yesterday, Pâte sucrée pastry cases. Quick and simple we make six cases, step by step and then we bake them in the oven. We also tell you how to make a very easy chocolate & pear filling.
How to bake Pâte sucré pastry cases
Start by taking the dough out of the refrigrator.
Grease the molds with baking spray.
Knead the dough briefly.
Roll to 1 cm thickness.
Cut out 6 circles.
Preheat the oven to 190°C
Ease the circles gently into the moulds,
Press the dough into the flutes.
Cut off excess dough along the rim.
It is no problem if the dough gets a crack or a hole when you are pressing it into the mold. Press a cut off piece of dough on it, you won't see it after baking.
Smoothen the edge around the moulds with your finger.
Bake the pastry cases in 12-15 minutes golden.
Allow the cases to cool in the moulds.
Completely cool the cases come easily out of the moulds.
Store the tart cases in a biscuit tin or store them in the freezer..