Tartlet Shells

🥘 Ingredients

• 1-2-3-cookie-dough 570 g
• egg wash as needed

1. 1

   Roll out the 1-2-3-cookie-dough 0.3 cm thick. Using a 10-cm cutter , cut 12 rounds.
2. 2

   Assemble the shells on a parchment-lined sheet pan . Fit the rounds into 7.5-cm tartlet rings or pans , pressing the dough into place against the sides. Smooth and trim the top edges.
3. 3

   Place the shells under refrigeration or in the freezer until very firm. Line the shells with foil or parchment and fill with pie weights or dried beans .
4. 4

   Blind bake at 191°C until the shells have just begun to brown, about 20 minutes .
5. 5

   Remove the foil or parchment and weights. Lightly brush the pastry with egg wash . Bake until golden brown, about 10 minutes longer.