The shell tart pan consists of a shallow, round base with fluted sides that taper inward, forming a well for the filling. The fluted edges create an attractive decorative pattern on the finished tart. Some pans also come with a removable bottom, which makes it easier to release the baked tart without damaging its delicate crust.
To use a shell tart pan, you typically need to prepare a tart dough or pastry, which is then pressed or rolled into the pan to form the shell. The shell is then typically blind-baked, which means it is baked without the filling, to ensure a crisp and golden crust. Once the shell is baked and cooled, you can add your desired filling, such as fruit, custard, chocolate, or vegetables, and then bake or chill the tart accordingly.
They are widely available in kitchen supply stores, department stores, and online stores.
Available at Chefiality.
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