Small tart shells are the perfect use for your leftover dough, and make for the cutest cookies. . All you need to do is use the back of a mini muffin tin. Don’t forget to grease before topping with the dough and use a toothpick to prick it before baking, or else it will puff during baking. .. Click the link below for the recipe 👇. . https://www.onesarcasticbaker.com/pasta-frolla-italian-shortcrust-recipe/ . #bakingtips #bakinghowto #bakeandlearn #holidaybaking | One Sarcastic Baker
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Something about mini desserts just feels fancy...extra special! Mini pie & tart shells are a breeze if you’ve got a standard 12-cup muffin pan. Start by rolling your dough to an 1/8” thick and cutting out circles about 3.5” diameter. Chill the disks if it’s warm in your kitchen. Press a circle of dough onto the back/bottom of each muffin cup and press the sides into the pan to form a tight shell. Chill the shaped dough portions for at least 30 minutes and preheat your oven to 350*F. Place a shee
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