Hi All

Am blind baking my tartelet shells using Short dough…shd I grease and flour the individual tartelet moulds? Or is it enough if I may just transfer the chilled rolled out dough from the rolling pin straight onto the individual moulds? Will the shells stick to the moulds after baking upon removal if I were not to grease and flour it ?

Kindly advise, thanks.

Hi Sharon

I think it would be safer for you to at the very least, spray the tartlet moulds with cooking spray, or maybe the flour/oil baking spray that is easily available nowadays.

Thanks LittleIsland, guess ‘d do that, don’t want to mar the appearance of my tartlet shells in case they stick….