Crispy Brik Tart Shells
Thin flexible pastry folds easily into tart moulds to create shells with incredible crunch, elegance, and great for savoury and sweet applications.
Ingredients
Directions
- 1
Blend flour, water, and salt together. Allow to rest and hydrate for at least 30 minutes.
- 2
Get a pot of water simmering, and set a quality non-stick pan over the top to heat gently.
- 3
Use a pastry brush to apply a thin even layer of the batter across the surface of the non stick pan. It will start to turn transparent as it cooks through, eventually the edges will start to peel up. Use your fingers to gently peel away the layer of pastry, set aside on a sheet of baking paper. Repeat with remaining batter.
- 4
Pre heat oven to 160°c
- 5
Using a round cutter, punch out two circles per tart shell, lightly oil each side and stack neatly together. Place on top of an upside-down tart mould, and carefully secure on top with a second tart mould. Bake for 20 minutes
- 6
Carefully remove from moulds. Store in an airtight container for a day or two if you’re not yet ready to use them.
