Quick Tip: Perfectly-Edged Mini Desserts

I learned a great trick to make a pristine, scalloped edge for small desserts like ramekin mini pies, tartlets, bite-sized quiches, and cheesecakes: use a scalloped biscuit cutter or a round, scalloped cookie cutter to cut out perfectly-edged circles from pastry dough.

Once the desired number of circles have been cut, press the dough circles into whatever greased baking dish you are using: ramekins, mini muffin tins, tart pans… then, gently work the dough up the sides to form a crust in just minutes!

I just love a shortcut, don’t you?

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