Mini Tart Shells Recipe
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.
- 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
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
- Mix dry ingredients: In a food processor, combine the flour, powdered sugar, and kosher salt and pulse until evenly mixed.
- 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.
- Add egg and vanilla: Add the egg and vanilla extract, then mix just until the dough forms. Avoid overmixing to keep the pastry tender.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, easing rolling and shaping.
- Roll out dough: Dust a clean surface with flour and roll the chilled dough into a rectangle shape.
- Cut rounds: Using a cookie cutter or round bowl 1 inch larger than your mini tart pans, cut out small rounds of pastry.
- Fit dough into pans: Gently press each dough round into the mini tart pans, ensuring it molds well into the shape.
- 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.
- 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
Find it online: https://nayabaker.com/mini-tart-shells-recipe/
