Once the rolling and folding process is complete, roll out the pastry on a lightly floured surface until 1 ½ cm-thick. Using a pastry cutter, stamp out six circles the same size as the moulds.

Tarte à la crème – pronounced tart ah lah krem - literally refers to a cream filled tart, or a custard tart, in English. However, this expression has more to do than just baking.