{"id":6882,"date":"2017-07-03T13:24:53","date_gmt":"2017-07-03T10:24:53","guid":{"rendered":"http:\/\/harryandlexy.com\/?p=6882\/"},"modified":"2017-07-12T00:26:02","modified_gmt":"2017-07-11T21:26:02","slug":"tartlet-crust-recipe","status":"publish","type":"post","link":"https:\/\/harryandlexy.com\/en\/recipes\/baking-basics\/tartlet-crust-recipe\/","title":{"rendered":"Tartlet Crust Recipe"},"content":{"rendered":"<h2 style=\"text-align: center;\"> <script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- Ad 3 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:inline-block;width:728px;height:90px\"\r\n     data-ad-client=\"ca-pub-8204055174938380\"\r\n     data-ad-slot=\"2323002750\"><\/ins>\r\n<script>\r\n(adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/h2>\n<h2 style=\"text-align: center;\"><span style=\"color: #ffcc00;\"><strong>The Best Tartlet Crust Recipe<\/strong><\/span><\/h2>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-6320 size-large\" title=\"Tartlet Crust Recipe\" src=\"http:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Dough-450x677.png\" alt=\"Tartlet Crust Recipe\" width=\"450\" height=\"677\" srcset=\"https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Dough-100x150.png 100w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Dough-199x300.png 199w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Dough-200x301.png 200w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Dough-400x602.png 400w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Dough-450x677.png 450w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Dough-600x903.png 600w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Dough.png 638w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/p>\n<p style=\"text-align: justify;\">Tartlets are just small tarts &#8211; baked desserts consisting of a filling over a pastry base with an open top. The most common tartlets are the fruit tartlets.<\/p>\n<p style=\"text-align: justify;\">The tartlet crust or tartlet base is made mainly of flour and shortening. In many cases its taste is neutral but it can also be sweet or savoury, it also depends on the specific country where it&#8217;s made. You can use pretty much any filling and then arrange different fruit on top.<\/p>\n<!-- Start GADSWPV-3.9 --><div id=\"ga_os_10859895\" style=\"text-align: center; overflow: visible; visibility: visible;\">\r\n<script type=\"text\/javascript\">\r\n     apntag.anq.push(function() {\r\n        apntag.showTag('ga_os_10859895');\r\n        });\r\n<\/script>\r\n<\/div>\r\n<br><!-- End GADSWPV-3.9 --><p style=\"text-align: justify;\">As you can guess, there are fine points in the making of the perfect tartlet crust. For example, after you have made the tartlet dough, it is best to chill it in the fridge for at least an hour to rest. After that it needs to be rolled out thinly and placed into the tartlet tins. Although there is no baking powder or baking soda, the dough rises during baking. To avoid that, you can cover the base with beans, lentils or rice to preserve the even shape. We strongly advise to leave the tartlet crust in the tin until it is completely cool as it is very fragile and you can accidentally break it otherwise.<\/p>\n<p style=\"text-align: justify;\">Well, our tartlet crust recipe is amazing, so you don&#8217;t need to cover them with beans and other stuff, you can just prick the bottom with a fork. If they still rise, you can &#8220;correct&#8221; them after baking. They are very soft while they are hot. You can press the bottom with a tablespoon and put them back in their initial state.<\/p>\n<p style=\"text-align: justify;\">After the tartlets have cooled down, you can add your favourite filling and decorate them with whatever you want. We use a few different baking tins &#8211; <span style=\"text-decoration: underline;\"><a class=\"thirstylink\" title=\"heart shaped silicone tartlet moulds\" href=\"http:\/\/harryandlexy.com\/refer\/heart-shaped-tartlet-tins\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">heart shaped silicone tartlet moulds<\/a><\/span> or <span style=\"text-decoration: underline;\"><a class=\"thirstylink\" title=\"round tartlet tins\" href=\"http:\/\/harryandlexy.com\/refer\/tartlet-tins\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">round tartlet tins<\/a><\/span>. Have fun and enjoy!<a href=\"https:\/\/www.befrugal.com\/referral\/?ref=PRMZJZJ\" target=\"_blank\" rel=\"noopener noreferrer\"><img decoding=\"async\" class=\"aligncenter\" src=\"\/\/btn.bfrl.us\/refer\/refer-a-friend-facebook.png\" alt=\"BeFrugal.com Members\" width=\"600\" height=\"300\" \/><\/a><\/p>\n<h3><span style=\"color: #ffcc00;\"><strong>Ingredients for 6 big or 8 small tartlet crusts<\/strong><strong>:<\/strong><\/span><\/h3>\n<ul>\n<li>200 g flour<\/li>\n<li>125\u00a0g butter<\/li>\n<li>70\u00a0g sugar<\/li>\n<\/ul>\n<h3 style=\"text-align: left;\"><span style=\"color: #ffcc00;\"><strong>Tartlet Crust Preparation:<\/strong><\/span><\/h3>\n<ol>\n<li style=\"text-align: justify;\">Cut the butter into cubes and place it into a bowl.<\/li>\n<li style=\"text-align: justify;\">Add in the sugar and flour. Knead the dough by hand and shape a ball.<\/li>\n<li style=\"text-align: justify;\">Divide the dough into 6 equally sized balls. Place one in each of the <span style=\"text-decoration: underline;\"><a class=\"thirstylink\" title=\"tartlet tins\" href=\"http:\/\/harryandlexy.com\/refer\/tartlet-tins\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">tartlet tins<\/a><\/span>.\u00a0<img decoding=\"async\" class=\"aligncenter wp-image-6319 size-large\" title=\"The Best Tart Crust\" src=\"http:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Base-450x677.png\" alt=\"The Best Tart Crust\" width=\"450\" height=\"677\" srcset=\"https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Base-100x150.png 100w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Base-199x300.png 199w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Base-200x301.png 200w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Base-400x602.png 400w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Base-450x677.png 450w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Base-600x903.png 600w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/03\/Tartlets-Base.png 638w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/li>\n<li style=\"text-align: justify;\">Pressing the dough with fingers and spread it to cover the tartlet tins. Prick the bottom with a fork and place in the fridge for an hour.\u00a0<img decoding=\"async\" class=\"aligncenter wp-image-6590 size-full\" title=\"Tartlet Crust Recipe\" src=\"http:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe.png\" alt=\"The Best Tartlet Crust Recipe\" width=\"960\" height=\"638\" srcset=\"https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe-150x100.png 150w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe-200x133.png 200w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe-300x199.png 300w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe-400x266.png 400w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe-450x299.png 450w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe-600x399.png 600w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe-768x510.png 768w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe-800x532.png 800w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe.png 960w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/li>\n<li style=\"text-align: justify;\">Bake for about 15 minutes in a preheated to 180\u00ba\u0421 oven until the tartlet crusts are lightly golden. Take them out of the oven and leave them to cool completely before taking them out of the tartlet tins.<\/li>\n<\/ol>\n<p>Bon appetit!<br \/>\n<a href=\"https:\/\/click.linksynergy.com\/fs-bin\/click?id=YFUSDg6r9NI&amp;offerid=337712.3&amp;subid=0&amp;type=4\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/ad.linksynergy.com\/fs-bin\/show?id=YFUSDg6r9NI&amp;bids=337712.3&amp;subid=0&amp;type=4&amp;gridnum=16\" alt=\"RoyalAlbert.com - Click Here!\" border=\"0\" \/><\/a><\/p>\n<div style=\"display: none;\"><a href=\"http:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-6962 size-full\" title=\"The Best Tartlet Crust Recipe\" src=\"http:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe.jpg\" alt=\"The Best Tartlet Crust Recipe\" width=\"752\" height=\"2255\" srcset=\"https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe-50x150.jpg 50w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe-100x300.jpg 100w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe-200x600.jpg 200w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe-341x1024.jpg 341w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe-400x1199.jpg 400w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe-600x1799.jpg 600w, https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/07\/Tartlet-Crust-Recipe.jpg 752w\" sizes=\"(max-width: 752px) 100vw, 752px\" \/><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>  [&#8230;]<\/p>\n","protected":false},"author":3,"featured_media":6590,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[816],"tags":[1957,1955,1956,1954,1952,1953],"class_list":["post-6882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-basics","tag-basic-tart-crust-recipe","tag-tart-base","tag-tart-crust","tag-tartlet-base","tag-tartlet-crust","tag-tartlet-crust-recipe"],"jetpack_featured_media_url":"https:\/\/harryandlexy.com\/wp-content\/uploads\/2017\/04\/Tartlets-Base-Recipe.png","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4p0za-1N0","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/posts\/6882","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/comments?post=6882"}],"version-history":[{"count":10,"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/posts\/6882\/revisions"}],"predecessor-version":[{"id":6963,"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/posts\/6882\/revisions\/6963"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/media\/6590"}],"wp:attachment":[{"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/media?parent=6882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/categories?post=6882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/harryandlexy.com\/en\/wp-json\/wp\/v2\/tags?post=6882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}