I've been trying to find tips and techniques to improve my tart shells,
They taste fine, but look ugly as hell.. there are bumps, holes, ridges, etc.
And i see those perfect tart shells uploaded by pastry chefs (see below)
They are perfectly flat, neat, and uniform.
Would appreciate if anyone can provide any insights on how to achieve this level of perfection.
(They don't seem to use any kind of weights (baking beans) when blind-baking, but i have no idea why their shells are so flat and do not rise at all.)
Thanks!