The Tartlet Shell or Crust is one of the most important parts of any Quiche recipe.

In the Mini Quiche it is what makes this the ultimate finger food and it should act as more than a container for the quiche filling.

It should add flavor to the culinary experience and increase the enjoyment one recieves from consuming the Mini Quiche.

The basic Tartlet Shell Recipe is as follows:

• 14 Tablespoons, (1 and 3/4 sticks) Unsalted Butter
• 2 1/3 cups Flour
• Pinch of Salt
• 3 Tablespoons of Sugar
• 2 Egg Yolks, beaten with 4 to 5 Tablespoons of Ice Water

Simply mix the Butter and Flour and add in the Salt and Sugar to the mix. Slowly add in the beaten Egg Yolks and Water mixture.

Then it is simply a matter of turning the pastry onto a Floured board and chilling the dough for at least 20 minutes before using.

Once you have prepared the pastry dough the next step is PreBaking the Tartlet Shells.

First you will need twice as many pans as the amount of shells you desire. You will see why in a moment.

Preheat the oven to 375 degrees and spray the insides of half the pans with vegetable spray.

Roll half the pastry on a lightly floured board to slightly less than 1/8 of an inch thick.

Cut the pastry slightly larger than the tart pans, then press the pastry dough into the buttered pans and cut away any excess with your thumbs.

Repeat the process with the rest of the pastry dough.

Now press the unbuttered pans on top of the pastry filled pans. These act as weights and help prevent shrinkage and puffing while baking. Chill the pastry filled and pressed pans for a minimum of a half an hour prior to baking.

Once chilled bake the shells for 15 to 17 minutes, checking halfway through the baking process to press down on any pans that might puff up.

FLEXIPAN for MINI QUICHE TARTLETS

When the pastry seems to be coloring very slightly around the edges remove the top pans and return the pastry to the oven for several minutes to allow it to continue drying out.

Allow the pastry dough, now Tartlet Shells, to cool completely on wire racks before adding any filling.

As a side note the baked shells can be stored in tightly covered plastic containers, or well wrapped in the freezer. Simply thaw before using.