I use Tenderflake tart shells when I make tarts, but after I'm done baking tarts and letting them cool off, the shells are so soft and they fall apartLike for example with my lemon merengue tarts, I have to use my fingers to scoop the tarts out from the bottom and hold them from the bottom and sides to eat them otherwise they'll just crumble away into a pile of tasty messIt's like the shells are absorbing all the moisture but not keeping it's shape after leaving the aluminum shell.
I started out with stamped cross-stitchI knit, crochet, do latch hook rugs, and sewMy favorite now, years later, is needlepointYou can buy small, beginner projects for under $10Ebay also has exceptional buys on kits.
When you bake the shell and the baking time is up, turn off the heat and leave the tart shell in the oven with the door open a bit until the oven cools downWhat this does is allow the tart shell to stay dry while slowly cooling down in a dry environment preventing any moisture from collecting back into the pastry's dough.
I started out with stamped cross-stitchI knit, crochet, do latch hook rugs, and sewMy favorite now, years later, is needlepointYou can buy small, beginner projects for under $10Ebay also has exceptional buys on kits.
When you bake the shell and the baking time is up, turn off the heat and leave the tart shell in the oven with the door open a bit until the oven cools downWhat this does is allow the tart shell to stay dry while slowly cooling down in a dry environment preventing any moisture from collecting back into the pastry's dough.
I started out with stamped cross-stitchI knit, crochet, do latch hook rugs, and sewMy favorite now, years later, is needlepointYou can buy small, beginner projects for under $10Ebay also has exceptional buys on kits.
When you bake the shell and the baking time is up, turn off the heat and leave the tart shell in the oven with the door open a bit until the oven cools downWhat this does is allow the tart shell to stay dry while slowly cooling down in a dry environment preventing any moisture from collecting back into the pastry's dough.
