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(More customer reviews)I used to make tart shells this way: roll out pie crust, cut out circle of dough, drape over the back side of a muffin tin, press gently to form, patch cracks and holes, bake, and repeat. It took hours to make any significant quantity, and I couldn't bring myself to bother with it more than once a year.
This life-changing gadget has revolutionized the process. You drop a ball of pie crust into a tart pan or mini muffin pan, dip the wooden end of the tart press/tamper into some flour so it won't stick, and do a quick little press-and-wiggle maneuver to form beautiful tarts. We made ten or twelve dozen mini tarts for our last party: mini pumpkin pies, chocolate ganache tarts (with chocolate crust), and honey-nut tarts.
Two hints: If you're using a mini muffin pan to make tart shells, then one medium cookie scoop (I use the OXO brand scoops) is enough dough for TWO mini tarts. Also, if you roll the ball of dough between your hands, to make it mostly smooth, then you'll get prettier tarts with smooth, uncracked edges at the top.
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