I'm hoping someone can help me. I've been trying for years to find a reliable method for making mini tart shells. The two main problems I have are having the shells puff up during the baking and then trying to get them out of the pan. I've used pie dough, shortbread cookie dough and just now Paula Deen's tart shell that uses flour, butter and powdered sugar which you mix up well and press into the pan. I've even nested them together to keep them from rising but I'm not too thrilled with that either. I know there must be some technique that makes this simpler than I'm experiencing since bakerys make them all the time. Any thoughts???
post #1 of 18
6/25/06 at 6:00pm