Product Questions And Answers
Q: Would these shells be good for butter tarts or are they too big
A: It may depend on the recipe. Generally, they should be fine for butter tarts but they may be somewhat on the large side compared to typical butter tarts.
Q: Can you tell me approximately what volume these will hold?
A: These will each hold approximately 2 fluid ounces or 4 tablespoons.
Q: What is the depth of the shell?
A: These tart shells have 1" in height.
Q: I would like to serve crab imperial, which needs to cook at 350 for about 10 minutes. Would these shells work?
A: The baking time according to the instructions is 20 minutes at 356°F (180°C).
Q: How long would I bake pumpkin pie in these individual pastries
A: It depends a bit on the recipe you are going to use and your oven, however these are raw pastry shells, so you should use them in the same way you would use any unbaked pie shell, however typical recipes use a larger 8 - 10 inch pie shell which will take more time to cook, typically 40 - 50 minutes depending on the recipe. I'd suggest trying one out by itself first in the oven to see how long it takes, and I'd imagine it will take around 15-20 minutes of cooking time.
Q: Can I freeze the shells so that I don't need to bake all at the same time?
A: Yes, we store the pastry shells frozen, and ship them to you frozen where they can then remain in your freezer until you need to use them. Then just take them out of the freezer as you need them to use.
Q: I am making individual quiches for about 150 people. Would these shells be the best option for that? Is there something different you would recommend? They will be plated with a salad. Thanks.
A: These pastry shells are perfect for quiches.