Sweet Tartlet Shells - individual tart crusts

Recipe ⬇️ or print: https://www.recipetineats.com/sweet-tartlet-s… And here’s Raspberry Tartlet recipe! https://www.recipetineats.com/raspberry-tartl… This is the only pastry I use for sweet tarts. It’s called pâte sucrée and it’s the French version of shortcrust pastry, it is what patisseries use for tarts. I much prefer it to regular shortcrust pastry – it’s more delicate, richer more buttery flavour, just as crisp, and it’s easier to work with - more pliable, less prone to breaking. Also, it doesn’t shrink - notorious problem with regular shortcrust - because it’s got egg in it (whereas shortcrust does not). Use this to make JB’s Raspberry Tartlets with almond cream (frangipane) - my favourite French Patisserie treat!! - Nagi x PS It is JB’s hands in the video because this is his recipe! ————————— SWEET TARTLET SHELLS (individual tart crusts) - made with pâte sucrée**   Dry ingredients: 1 1/2 cups plain flour (all-purpose flour) 1/2 cup s