Pastry Sheets for Italian Dessert Tartlets

Video Transcript

"Okay, we're going to start putting our pastry sheets together. We're using cooking spray to bind the pastry sheets together. It's really light, a lot lighter than butter so it will keep your little tartlet just flaky and very light and not weighed down like butter would, which butter is good in other situations, just not today for this. I'm going to lightly spray this dish, just lightly. That's all we need for that. All you're going to do is take your first sheet, lay it down in front of you and spray it with the cooking spray. Again, not too much because you don't want to weigh it down. Make sure you get the edges though. The edges will be the first thing to crack in the oven. So take that, and layer the next sheet. Perfect temperature for the sheet. Lay it on, just directly on top, as evenly as possible. This one's bunching a little bit. It does that if you don't lay it on exactly even. No big deal, you just straighten it back out. Very nice. I'm going to spray this one. Get the whole thing again and get the edges. You will use, depending on how thick you want them, I use four to six sheets. Whatever my mood is or whatever I'm putting in the little tartlet. Depending on your filling, how heavy it is, especially the vanilla mousse, which we'll make in a moment, is really light. You don't need a really thick shell for that. The Zabaglione is a little bit heavier, but, I will make it durable enough to hold up the Zabaglione as well. These are paper thin so I would use four or five sheets. Next sheet. You'll see that there's some natural cracking in the sheet. Really not a big deal because it's all being bound together, as long as you get those edges. When you put this in the oven, it'll cook up very quickly because it is so thin and again, because the edges will be the first to crack, so be sure to really spray them heavily."