Medium Shortcrust Tartlet Shells 52 mm — 2 kg Carton
Ready-baked shortcrust tartlet shells, 52 mm in diameter, supplied in a 2 kg carton and stored at room temperature. The 52 mm size is the two-bite format: more substantial than the 44 mm mignon, still eaten by hand, which makes it the workhorse of mixed pastry trays, coffee breaks, aperitifs and catering. The shells arrive already baked, so the blind-baking step disappears entirely from your production and all that remains is filling them close to service. LAPA delivers them across Switzerland to pastry shops, catering companies and hotel kitchens.
What You Are Skipping
A tartlet shell made in house means making the shortcrust, resting it, lining each mould, blind-baking with paper and dried pulses so the base does not rise, cooling and unmoulding, all before any filling happens. On a mixed tray of two hundred pieces that is most of a morning. A ready-baked shell removes that entirely and, just as importantly, makes the product consistent: same diameter, same thickness, same colour on every piece, which is what a buffet looks like when it is done properly.
Ingredients and Allergens
Ingredients as declared on the carton: wheat flour type 00, vegetable margarine 80 per cent consisting of palm and soya oils, water, emulsifiers mono- and diglycerides of fatty acids, salt, preservative potassium sorbate, acidity regulator citric acid, flavourings and colouring carotenes; then sugar, pasteurised whole egg, honey, flavouring and beta-carotene. Allergens present: gluten from wheat, egg, soya. May contain traces of lupin, soya, nuts, peanuts, milk and mustard. Note for menu writing: this is a margarine-based shortcrust, not a butter pastry, and it should not be described as such.
Nutritional Values
Per 100 g: energy 2037 kJ or 485 kcal, fat 20.70 g of which saturates 7.55 g, carbohydrates 66.52 g of which sugars 16.35 g, protein 8.24 g, salt 0.14 g. The product is declared for professional use.
Professional Uses
Five directions cover the format. Classic sweet: pastry cream and fresh fruit, finished with a neutral glaze so the fruit holds its colour through the display. Chocolate: ganache or namelaka, set in the fridge, finished with a decoration. Citrus: lemon curd with or without a torched meringue. Fruit preserves: a spoon of quality jam with a piped cream. And savoury, which is the underused half of this product: goat cheese and honey, mousse of mortadella or tuna, creamed cod, tomato and basil for an aperitif tray.
Filling and Timing
The enemy of a baked shell is humidity, and the whole technique follows from that. Fill as close to service as possible; a shell filled with pastry cream in the morning for an evening buffet will be soft by the time it is eaten. Where you need to prepare ahead, waterproof the inside first with a thin layer of melted chocolate or neutral glaze, let it set, then fill. Keep unfilled shells in their closed carton until the moment of use, never in a fridge, which is a humid environment.
Storage
Store in a cool, dry place away from humidity and direct sunlight, at room temperature: this is not a frozen product and does not need a freezer slot. Keep the carton closed and, once opened, transfer what you do not use into an airtight container. Check the best-before date on the carton for the specific batch you have received.
Distribution and Logistics in Switzerland
LAPA operates from Embrach in the canton of Zurich with its own refrigerated and ambient-temperature fleet, serving Zurich, Winterthur, Basel, Bern, Lucerne, St. Gallen, Zug, Aarau, Schaffhausen, Chur and Lugano. Areas outside the direct delivery rounds are covered through Swiss Post, Planzer, Galliker and Camion Transport. Customers include pastry shops, hotels, catering companies, bars, canteens and Italian food retailers, as well as private customers ordering online.
Who It Is For
The 2 kg carton fits catering companies and hotels building buffet trays, bars offering a small pastry selection with coffee, and pastry shops that want to add a mignon line without adding production hours. Laboratories that make their own butter shortcrust as a signature will keep doing so; this is the format for volume, consistency and speed, and for the savoury finger food side where a neutral base is exactly what you want.
