"Perect for individual tartlets!"
Mrs Karen Jeffery
20 January 2012
I found that I could make the pastry thinner ( thus reducing fat content!) It was nice and crisp all over.You need to let them cool completely before trying to get them out.(They will be a bit more fragile if the pastry is thinner) Open freezing them in the tray it an easy way to "batch bake". Most of pastry came off in the sink, but there was a bit of "residue".