Cool the Dough for Holiday Tartlet Recipe

Video Transcript

"Hi, I'm Jennifer Cail on behalf of Expert Village I'm going to show you how to make a variety of tiny tarts. Now that our flour, butter and cream cheese are all incorporated it's time for the next step. In which is letting them cool for a while, right now this dough is much too sticky to work with. So we need to let it cool down for at least an hour in the refrigerator so that we are able to use to form our pastries. It is very important to cool it in order to be able to work with it, it's going to make things much easier. If you are trying to form your little tartlets now it would be just a big mess because everything would be sticking to your hand. The other wonderful thing about having to take the time to cool this is that it gives you some flexibility to as when you are going to make your tarts. Just because it needs an hour to cool down it doesn't mean that you have to use it within an hour. If you want to make the tartlet dough a little bit in advance a week or so, then you can just leave it in the refrigerator. If you want to make it far in advance so that you can do one big baking day or maybe you only have time to make the dough this time but a later date you will be able to actually form the tartlets. Then you can go ahead and put it in the freezer, just make sure that it's in a air tight container so that you void freezer burn. Besides putting it in a bowl with a cover or saran wrap over it for the refrigerator you put it in a resealable bowl that will work for the freezer or you can put it in a ball in saran wrap."