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1 If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can. 2  Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
Place the tart shell onto a flat baking tray. Place this in the oven. With the door open, pull out the rack with the tart shell on it, and carefully pour in the custard mixture. Slowly push the rack back in, shut the oven door and bake the tart for 45 minutes to an hour, until set and no longer wobbly.