The recipe is as follows: 1 1/2 cups all-purpose flour, plus more for dusting, 1 teaspoon salt, 1/4 cup solid vegetable shortening, and 4 to 6 tablespoons ice water
Directions: Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.
Once baked in the oven, you can fill it with many fillings…for the one pictured below, it was filled with a lemon custard and topped with a sweetened whipped cream and garnished with a chocolate twirl. I made this dessert in culinary school.
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| Baked tartlet shell filled with lemon custard. |
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| Topped with sweetened whipped cream |
As you can see from the pictures, it is beautiful and also tastes good! Another tartlet dessert I made filled the shell with an almond frangipane and topped with poached pears.
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| Baked tartlet shells |
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| Poached pear tartlet topped with apricot glaze |
