Brush the inside of the tartelette rings slightly with butter.

Roll out the dough to 1.8 mm and cut out with a cutter.

Cover the tartelette rings with the dough and cut off the top.

Chill for 2 hours.

Bake at 160°C for 15 min.

Loosen rings and brush inside and outside with egg wash.

Bake again for 15 min. and leave to cool.

Then freeze or process further.