Okay, note that in the fourth photo, the wall's slant on the right hand side. It's not nearly as vertical as the wall depicted on the left side. I don't know what caused this slant. Perhaps it's due to the way that dough was push into the corner of the tart mold using a muddler (last photo) or due to thinning at the "apex". Note that these molds have deep flutes, the "C" shaped feature of the vertical walls. And in between each flute is a pointed "apex". In lining the mold with such deep flutes, one must be very careful in pushing the dough into two adjacent flutes simultaneously as the apex, because of it's "sharpness" or "pointedness", will thin the dough to the point where it tears. To cure this problem is simple. Push the dough into only one flute. Then before the dough is pushed into the adjacent flute, some dough must be gathered (with two fingers) at the apex to thicken it. Then, while grasping the thickened dough at the apex, push the adjoining dough into the flute. Until now my molds I've used had shallow flutes and the problem with thinning and tearing has never reared its ugly head until now (with deeper flutes). Caveat emptor and enjoy! And whenever I bake a tart or quiche I have a smaller mold standing at the ready, to accept any excess dough that might be left over. And using that small mold gives me the opportunity to experiment with other baking procedures. A must in this field.