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Tarts/Melts


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It's very simple. I pour at about 165 into tart molds and let cool completely. They sometimes have a little trouble popping out on their own, so I just stick in the fridge for about 10 minutes. That's all there is to it.

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Thanks for posting this I wasn't sure if there was a technique anyone used to make their tarts. I've been trying my hand at tarts for about a week now and love them just am looking for a way to be more creative with them. :) If I figure anything out I'll be sure to share.

HUGS

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