Which is used to press pastry down into tartlet tins.
Mine was a present from my sister Jenny (waving hello) who gave it to me quite a few years ago, I wish I had used it sooner, as it is going to be very handy.
Put a ball of pastry into the tartlet tin,
then use the tartle to press the pastry
flat, apply a bit more pressure,
and in no time at all, you end up with …..
a couple of trays of formed tartlet shells.
Much easier than rolling out the pastry, cutting
it with the pastry cutter, then easing it
into the tins. I baked them in the oven at 185C for
15 minutes, they turned out beautifully.
The pastry ingredients were:
90g butter, and 90g cream cheese (Philadelphia full fat)
1 cup plain flour
Blend together in a food processor until you can press it into a ball, then chill for about 10 minutes .
I filled them with some of the defrosted lime curd that I blogged about here, which defrosts most successfully, there is a small amount of syrup evident but it can be stirred in easily.
They were very tasty, and the pastry was nice and crisp.
(I apologise for the wonky layout of this post, it looks totally different viewed through Windows Live Writer, and it also depends on the size of your computer screen as well)