Croûtes de Tartelettes (Tartlet Cases)

Ingredients

• Pâte à foncer
• butter
• split peas

Instructions

1. Choose plain or fluted moulds, more or less large according to the destination of the crusts.
2. Roll out the Pâte à foncer or the puff-pastry trimmings to a thickness of a quarter of a centimetre.
3. Cut out with a fluted cutter of dimensions proportioned to those of the moulds.
4. Line the buttered moulds with these rounds of paste and prick the bottom.
5. Line with fine paper and fill with split peas.
6. Bake for 12 to 15 minutes in an oven of moderate heat.
7. Remove the paper and the peas, and unmould.
8. Gild the rim and the inside of the crusts.
9. Dry them for a few minutes at the mouth of the oven, or put them in the drying-oven.