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Crispy mini lobster tart shell for fine dining canapés

Wie man knusprige Mini-Tartelett-Hüllen macht

Learn how to make crisp baked mini tart shells with flour, butter, white wine and salt, including dough handling, storage, mold selection and fine-dining applications.

Recipe by Thomas Axelsen

Inhaltsstoffe

  • 150 g Mehl Type 405
  • 12 g Zucker
  • 30 g weiche Butter
  • 60 g Weißwein
  • 4 g Salz

Ausrüstung

Classic Tartelette Set, Lobster Tail Tartelette set, Scallop Tartelette Mold, Monaka Tartelette Set, Lobster Tail Tartellet – Large, Nordic Chefs – Straight Chef’s Tweezers

Method

  1. Step 1 Combine the flour, sugar and salt in a bowl and whisk until evenly mixed.
  2. Step 2 Slowly incorporate the soft butter and white wine while mixing continuously until the dough starts to come together.
  3. Step 3 Knead the dough gently until smooth and fully combined. Avoid overworking the dough.
  4. Step 4 Wrap the dough and let it rest in the refrigerator for at least 30 minutes before use.
  5. Step 5 Roll or press the dough into your tart shell mold or silicone tart mold and bake until golden and crispy.

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