Strawberry Tartlets

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I just finished making this awsome dessert. Regarding the cookie baskets, here are a few tips. First, I used parchment paper on the back side of my pan. When taking them out, I waited for the edges to get brown about halfway to the center. Let them sit for a little while. When you try to take them off, if they start to "tear", you are starting too soon. As soon as you take them off, put directly on the muffin tin for shaping. I only did 4 at a time and only destroyed one of the entire batch. Just be careful. They are really worth the effort.

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Excellent, but like several of the viewers observed, the shells can be difficult to work with. I make fortune cookies which are spread thin like the shells in this recipe. I have found that speed is the answer to successful removal. Once they begin to cool, removing can be a challenge. I sometimes put them back in the oven for a minute to warm them again, and I also bake only four at a time. While the four are baking, I make another tray to bake while I remove the first batch and shape them.

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This recipe was so easy. I did it just like the video and the shells turned out perfect and were easy to remove. Very little clean up. I will be making these again. Absolutely yummy!!!!

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Baking is my specialty and I followed this recipe to the letter, but the shells were a sticky disaster - they were glued to the baking sheet despite the cooking spray. I was so frustrated I almost threw out the pan. The strawberries were delicious, however. I wound up serving them up shortcake style with some pound cake and whipped cream I had on hand.

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the crispy shells are the best part, very flavorful, but a little hard to remove, don't wait till the shell is light brown it will dry darker when cooling.

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These strawberry tarts are SO GOOD. But the shells are really hard to work with , I say just make the strawberry recipe without the shells.

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Yes, it is too bad they stick so bad. You're doing noting wrong. But, I did just make this on parchment paper and they did come off quite easily. They won't look the same but it works. I made them a little thicker so they would hold up better and a little longer. There is no easy way around this one but the parchment did work for me. Just let them sit a little bit when they come out of the oven. I havn't tried them thinner yet. They are really pretty but with the hassel of the sticking who really wants to be bothered all that often. The parchment is an alternative.

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How can something so simple be so good.

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These tartlets are like a flavor burst in your mouth. Not the easiest shells to work with, but just a little bit of practice...WELL worth the effort! Thanks, Alex!

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Absolutely Delicious. Shells were tough lost more than I gained. 2 were the beautiful light color the others were much darker. I managed to find using the non stick cooking mat (Tupperware worked, also thicker than see threw and after 3-4 min watch it every few seconds take out before you think you should try to safely remove it right away. Use a dish towel to hold the mat and carefully slide from mat to muffin tin. I tried to make 5 at one time by the time I got to 4 they started to set before I could remove them. Give yourself the time for 3-4 at a time. They didn't travel well the warmth made them sticky as well as getting them there without breaking. I WILL MAKE this again.