Tartlets are perfect finger-food pastries, fill them up with crème pâtissière, lemon curd or whatever filling your imagination wants to realize. I use small pastry molds which I found in Nakumatt supermarket.
Roll out the sweet pastry, cut a size slightly larger than the mold and lay it out inside using your thumbs. No need to butter the molds. Do not press hard just lay the sweet pastry in the molds Needed
- Mini molds
- Grease proof paper
- Dry beans. Any dry beans, I have been using the same butter beans for years
- Sweet pastry
- Crème pâtissière or lemon curd
- Fresh fruits like strawberries, kiwis or tin pears or apricots
- Place wrinkle grease proof paper in each mold and weight it down with dry beans. The grease proof paper can be re-used
- Cook for 12 minutes at 180 degrees Celsius or at the most until the dough remain white or a nice amber color at the edge
- Let them cool in the molds. The shells will come out easily from the molds.
- Using a spoon add a nice dollop of crème pâtissière in the shells. Place a strawberry of a slice of kiwis or any other fruit of your choice for decoration and taste.
Tips: make a syrup by melting half sugar and water in a small pot and brush on top of the tartlets for a nice gloss. Use mint leave or sprinkle with decocelli mix colors for decoration. I have no clues why it is called decocelli but it does look nice.