Croûtes pour petites Timbales (Cases for Small Timbales)

Ingredients

• Pâte à foncer
• butter
• flour
• split peas

Instructions

1. Butter the moulds.
2. Roll out the paste as for the tartlet crusts and cut it out with a fluted cutter of dimensions proportioned to the moulds.
3. Dust the end of the rolling pin with flour and mould each round over it, folding the edges down over the pin and avoiding folds in the paste, so as to obtain a sort of cup.
4. Lay each cup in its mould, pressing it with the fingertips into the bottom and against the sides so that it takes their shape.
5. Line the inside with paper and with split peas.
6. Proceed for the rest as for the Croûtes de tartelettes.