Kali Tartlet Shell Mould

15 Hollow Fluted Round Tartlets

Mallard Ferrière

Method:

• Place your pastry over the mould, then slide a rolling pin on top and discard the pastry excess.
• Bake in the oven for a few minutes.
• The heat from the oven will help to shape the pastry shells.
• Take the mould out of the oven and wait for 2 minutes, then release the pastry shells.

We recommend using a stainless steel rolling pin to preserve the sharp rim of the cavities in the mould.

Recipe for savoury tartlets:
375g flour T55
140g cornflour
100g eggs (2 eggs)
1g baking powder
230g butter
50g Parmesan
30g icing sugar
5g salt

Prepare the pastry the day before:
In a bowl, place the soft butter, icing sugar, cornflour, eggs and Parmesan cheese. Combine.
Sift the flour and baking powder, then incorporate to the preparation without kneading the dough excessively.
Wrap the dough in cling film and refrigerate overnight.
Roll out to a thickness of 1.5 or 2mm with a rolling pin.
Place the pastry over the mould.
Bake in the oven at 160°C (gas 3) for 12 or 13 minutes. Release the pastry shells while they are still hot.

Shortcrust pastry recipe for sweet tartlets:
500g flour T55
270g butter
2 eggs
220g castor sugar

Prepare the pastry the day before:
In a bowl, work the flour and butter with your fingers until you get a crumble texture. In a separate bowl, whisk the eggs and sugar together. Add to the crumble. Knead for a short time, then wrap the dough with cling film and set aside.
Roll out to a thickness of 1.5 or 2mm with a rolling pin.
Place the pastry over the mould.
Bake in the oven at 160°C (gas 3) for 12 or 13 minutes. Release the pastry shells while they are still hot.