How to shape croissant Tarts


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Hi, I am wondering how to roll the croissant dough out for these tarts? Should I cut the dough 1/4 thick rectangle with the filling in the middle? Any Tips are much appreciated! *The Picture is not mine, from buttermilk bakery.,View attachment 2916
 
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Let me guess, you lay the croiss in the tart mold to cover the bottom, then weigh down with birdseed and bake.
Some similar methods are floating around with pillsbury dough, use whatcha got I suppose these days.
 
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Joined
Jan 12, 2020
Messages
336
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45
Hi, I am wondering how to roll the croissant dough out for these tarts? Should I cut the dough 1/4 thick rectangle with the filling in the middle? Any Tips are much appreciated! *The Picture is not mine, from buttermilk bakery.,View attachment 2916
Reading your description, its probably a flat rectangle of dough with a second layer with a cutout for the filling, eggwash to glue it to the bottom layer. The same thing is done with danish doughs and puff dough.
 

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