Druin Posted December 21, 2008 Share Posted December 21, 2008 I've kind of been afraid to ask this because it seems silly, but here goes...Many of you mention that you shrink wrap your tarts using a heat gun. How in the world do you do this without the heat gun warming/melting the tart? I've been trying to figure it out in my head and I just can't seem to get a handle on it, so thanks in advance for answering! Quote Link to comment Share on other sites More sharing options...
doglover Posted December 21, 2008 Share Posted December 21, 2008 It is really not a silly question. I wondered about this method the first time I heard it also. So I just tried it...I seal the wrap around the tart with approx. 1/2 inch or so excess. Then with my heat gun on LOW, I quickly shrink it around the tart, then take up excess on bottom and top. If you don't work quickly, wrap too tighly or hold the heat gun too close, you will most likely get a hole. It just takes practice, but becomes very easy once you get the hang of it! HTH! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.