Blackcurrant and chestnut verrines (Slideshow version)
Stage 1/5 : 20 min.
Roll out 100 g Sweetcrust pastry (pâte sablée) into a long rectangle and cut into strips about half an inch (1 cm) wide.Bake at 390°F (200°C) for 10 to 15 minutes.
Set aside on a wire rack.