I recommend it because it will make the whole thing much easier, plus you will have a prettier result.īut if you don’t have a pastry cutter, look below to see my method for forming the tart base without it. It’s also handy to have a pastry cutter ( 4 1/2” or 11.5 cm). Then you will get a pastry dough that has super thin layers, does not require refrigeration, and is easy to work with! Special equipmentīefore you begin, you need to get the tinfoil egg tart molds for this recipe.
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