I'm thinking that this will be a great recipe for bite-size tartlets - is there a formula for scaling down or predicting how many tartlets (about 1.5 inch size) that I can plan for from this recipe? I'm thinking that if I have an extra supply of ganache or vanilla filling - or meringue - leftover that it just might end up as a cook's snack... you know how these things go! Many thanks for your help ---- Best bet, Cindy - Shape a single tartlet the size you want, weighing the amount of each ingredient you use. Then divide the weight of that single tartlet crust into the total weight of the crust, the ganache into the total weight of the ganache, etc. The crust is where to start; as you say, leftovers of the rest are easy to deal with! Good luck - PJH

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