Mini Tart Shells Recipe

Introduction

Mini tart shells are the perfect base for a variety of sweet or savory fillings. These buttery, crisp shells bake quickly and can be made ahead, making them ideal for entertaining or dessert prep.

Ingredients

• 115 g unsalted butter
• 1 egg
• 1/2 cup powdered sugar
• 1/4 tsp kosher salt
• 250 g flour
• 1 tsp vanilla extract

Instructions

1. Step 1: In a food processor, combine the flour, powdered sugar, and salt until evenly mixed.
2. Step 2: Add the cold cubed butter and pulse until the mixture resembles pea-sized crumbs. If you don’t have a food processor, mix the cold butter into the flour by hand, keeping your hands cold to prevent melting.
3. Step 3: Add the egg and vanilla extract, mixing gently until a dough forms. Avoid overmixing to keep the dough tender.
4. Step 4: Wrap the dough in plastic wrap and chill in the fridge for at least one hour to firm up.
5. Step 5: On a floured surface, roll the dough out into a rectangle using a rolling pin.
6. Step 6: Cut out small rounds using a cookie cutter or a round bowl that is about 1 inch larger than your mini tart pans.
7. Step 7: Press each dough round into the mini tart pans with your hands, ensuring it fits snugly.
8. Step 8: Trim the excess dough from the edges, then prick the bottoms with a fork to prevent puffing. Freeze the shells for at least 20 minutes before baking.
9. Step 9: Bake at 180°C (350°F) in a preheated oven for 15-20 minutes, or until the crust turns a light golden brown. Let cool before filling.

Tips & Variations

• For a richer flavor, you can replace 25 grams of flour with almond flour.
• If you prefer a sweeter shell, increase the powdered sugar by 2 tablespoons.
• Pressing the dough gently but firmly into the pans prevents shrinking during baking.

Storage

Store cooled tart shells in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked shells in a sealed bag for up to 1 month. Reheat briefly in a low oven before filling to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough without a food processor?

Yes, you can mix the dough by hand. Use cold butter and your fingertips or a pastry cutter to blend the butter into the dry ingredients until you get pea-sized pieces.

Do I need to blind bake the tart shells?

This recipe’s shells are partially blind baked by freezing before baking, which helps them keep their shape. You can bake them as is or line the shells with parchment and weights if your filling requires a fully blind bake.

Mini Tart Shells Recipe

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★★★★★

4.6 from 129 reviews

These Mini Tart Shells are buttery, tender, and perfectly crisp, making an ideal base for a variety of sweet or savory fillings. Made from a simple dough of butter, flour, powdered sugar, and egg, these tart shells chill and bake to a delicate golden brown, perfect for elegant small tarts or bite-sized desserts.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 mini tart shells (depends on size of tart pans) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Tart Shells

• 115 g unsalted butter, cold and cubed
• 1 egg
• 1/2 cup powdered sugar
• 1/4 tsp kosher salt
• 250 g all-purpose flour
• 1 tsp vanilla extract

Instructions

1. Mix dry ingredients: In a food processor, combine the flour, powdered sugar, and kosher salt and pulse until evenly mixed.
2. Add butter: Add the cold, cubed butter to the food processor and pulse until pea-sized pieces remain. If mixing by hand, rub the cold butter into the flour mixture using cold hands to maintain texture.
3. Add egg and vanilla: Add the egg and vanilla extract, then mix just until the dough forms. Avoid overmixing to keep the pastry tender.
4. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, easing rolling and shaping.
5. Roll out dough: Dust a clean surface with flour and roll the chilled dough into a rectangle shape.
6. Cut rounds: Using a cookie cutter or round bowl 1 inch larger than your mini tart pans, cut out small rounds of pastry.
7. Fit dough into pans: Gently press each dough round into the mini tart pans, ensuring it molds well into the shape.
8. Trim excess and dock: Trim any extra edges from the tins, then prick the bottom of each tart shell with a fork to prevent puffing during baking. Freeze the shells for at least 20 minutes before baking.
9. Bake: Preheat your oven to 180°C (350°F) and bake the tart shells for 15-20 minutes or until they turn a light golden brown. Remove and cool before filling.

Notes

• Chilling the dough before rolling is essential to prevent shrinkage and maintain flakiness.
• Freezing the tart shells before baking helps them keep their shape and reduces shrinking.
• Docking the dough with a fork allows steam to escape and prevents bubbling.
• You can use this dough recipe for various sweet or savory tart fillings.
• Use cold butter to achieve the best flaky texture in the crust.

Keywords: mini tart shells, tart crust, pastry dough, dessert base, baking, homemade tart shells