- I pre bake the tartlets for 20mm at 325°F/165°C for 20 min on a perforated Silpain mat (no bubbles + nice patterns)
- once cold, I remove the rings and paint the tartlets edges and inside with an egg wash (20g yolk & 5g cream). 
- Then I bake for 10-15 minutes more.

This creates waterproof isolation + a nice shine.

The tartlet shells are ready and can be stored at room temperature in a dry environment for a week or two.

https://cdn.masto.host/androiddevsocial/media_attachments/files/111/061/534/798/136/232/original/2ef5f722da09dc9f.jpg

https://cdn.masto.host/androiddevsocial/media_attachments/files/111/061/539/784/952/561/original/8d16cf7cefb0210b.jpg