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| Once pastry has been rolled out and cut we need to be able to form it into the required shape. This is done by placing the rolling pin at the far edge of the paste, pick up the edge and roll back towards yourself picking up the pastry onto the pin. |
| Lift the pastry and unfold over the mould, dish or flan ring. Let the paste down gently unrolling it as it drops. Press using floured fingers into place forming the required shape determined by the dish, mould or flan ring. |
| A key technique in shaping pastry is known as ‘thumbing up’. This is where circles of pastry are cut and placed into the tartlette tin or mould and the pastry is pressed into shape using the thumbs to raise the paste to form a neat edge around the top edge of the tin. |
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