Cheese Whole Wheat Short Pastry Tartlet Shells
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Sweet paprika||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Cold unsalted butter||10 Tablespoon, cut into 1/2 inch pieces (1/2 Cup Plus 2 Tablespoons / 1 1/4 Sticks)|
|Egg yolk||1 , mixed with ice water to equal 1/4 cup|
|Whole wheat pastry flour||1 Tablespoon (Additional Quantity)|
Combine flour, cheese, dry mustard, paprika and ground red pepper in large mixing bowl.
Add butter and blend with fingertips until mixture resembles coarse meal.
Add egg yolk and water mixture and blend well, working dough as little as possible and adding more water 1 tablespoon at a time if dough is too dry.
Turn dough out onto unfloured work surface and quickly form into ball.
Cover with plastic wrap and refrigerate 30 minutes.
Arrange tartlet tins on baking sheet with sides touching.
Cut 2 pieces of waxed paper 24 inches long.
Place 1 sheet on work surface and dust with additional flour.
Set dough in center of paper and sprinkle with flour.
Flatten dough with rolling pin and cover with remaining waxed paper.
Roll dough out to thickness of 1/8 inch.
Remove top sheet of waxed paper.
Lifting bottom sheet, invert dough over tartlet tins.
Press dough firmly against sides and bottoms.
Run rolling pin over top to trim off excess dough.
Prick bottoms with fork.
Line pastries with waxed paper and fill with dried beans or rice.
Bake in 350°F oven 10 to 15 minutes, depending on size of tins.
Discard paper and beans or rice.
Continue baking until bottoms are browned, about 3 to 4 minutes.
Fill as desired.