These bite-size shortbread tarts make the most amazing and impressive desserts. The buttery shortcrust pastry that's tender and crips. Today, I'm going to show my super simple and easy methods to make these mini tart shells. They are a perfect base for any filling from sweet custard creams topped with fruits, mousses, or ganache. Homemade mini tarts will be your next new favorite homemade treats.
Table of Content
If you want to impress family and friends make them a delicious tart. If you want them to envy, you make them some mini-tarts. Often people think mini tarts are works of art that are difficult to make. They indeed are works of art but not really difficult to make.
Save this recipe and tutorial as I am going to show you how simple and easy it is to make homemade mini tart shells. Once you get started these get done in no time. These are so pretty when filled with seasonal fruits on a custard cream filling or a delicious mousse.
The classic, most straightforward, and delicious, of course, is filled with chocolate ganache or caramel. These can be made in advance and stored in an airtight container in the fridge for a week or in the freezer for up to a month. This means you can plan dessert ahead of time for your party.
Why make these homemade?
- The dough is our basic sweet shortcrust pastry dough which we use to make large tart shells. You can also use the rich shortcrust patry
- Want to make savory mini pies or mini quiches? Guess what? The same method but use the pie crust or quiche crust dough instead.
- There are many ways to make mini tart shells everyone claiming to be easy. The truth is that everyone works differently so find the method that best suits you. I have given you 3 (4) methods below.
- If you don't have mini tartlet pans as I do, it's ok. Just use a muffin pan and do the method using muffin cups. See, told ya it was easy?
Ingredients and substitutes
- Butter - you want to use unsalted butter - the color of your butter will determine the color of your pastry - I'm using a pale white butter. If you can't find unsalted butter go ahead and use salted butter but omit the additional salt in the recipe.
- Egg Yolk - This is important as it gives the pastry that crumbly biscuit-like texture.
If you are a vegetarian and need to make this eggless and cannot use egg yolk, you can substitute 2 tablespoon of yogurt for every egg yolk, and you may need less cold water too - Chilled water - We need to keep the butter in the pastry cold at all times until baking which is one reason we use chilled or ice water.
- Sugar - This is a Pate Sucre' aka shortcrust pastry; so yes we do need to add sugar, however, if you prefer you can add less or more as desired. Always keep the filling in mind when altering a recipe. Remember the result is a thin pastry crust that's filled with goodness.
How to make mini tart shells
Shortcrust pastry
- In a food processor add the flour, sugar, salt, and chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency.
Pro tip - You can also do this in a bowl using a pastry blender or fork. - Combine the egg yolk with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much. - Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Divide the ball into two discs. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
Method 1 - Shallow tartlets using Muffin Pan
- Roll the dough on a lightly floured surface. Start with a tapping motion, then roll from the center out.
Pro tip - if the dough cracks too much, means it's too cold. Let it be at room temperature for 5 to 7 minutes. - Once you have rolled about ⅓ inch thick. Use the tinges of a fork to dock the dough. Use a cookie cutter larger than the muffin cups to cut out circles/discs.
Pro tip - It is easier to dock the pastry now compared to when the dough is lined in the small pans. - Lightly dusts the muffin cups with flour. Place the pastry disc over the muffin cup and with the help of a pastry tamper gently press the pastry in to fit the muffin cup. Chill in the fridge until ready to bake.
Pro tip - This helps the dough fit the pan easily. If you don't have a pastry tamper you can use a glass or cup the same size. This object will help define the tartlets thus tartlets with defined edges ? - Preheat the oven at 400°F/ 200°C/Gas Mark 5. Then, bake in the preheated oven until the edges are lightly golden and the center is cooked through.
Pro tip - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini tarts take about 12 to 14 minutes. Because these are shallow they do need to be filled with baking beans while baking unlike the fluted ones below. - Let cool in the pan before you try to take them out.
Pro tip - letting them cool in the pan will help the butter set which will prevent them from breaking easily. So, be patient.
Method 2 - Fluted tarts using Muffin Pans
- Follow the same process as above. Roll the dough to about ⅓ inch thick. Use the tinges of a fork to dock the dough. Use a cookie cutter larger than the muffin cups to cut out circles/discs.
- Cut small 6-inch size parchment paper discs and crumble them into a ball just enough to stay inside the pastry.
Pro tip - The parchment paper prevents the sides from collapsing in the center similar to what baking beans do in larger tarts. - Press the bottom and sides gently but this time flute the edges of the pastry using your fingers. Chill in the fridge until ready to bake.
- Preheat the oven to 400°F/ 200°C/Gas Mark 5. Then, bake in the preheated oven until the edges are lightly golden and the center is cooked through.
Pro tip - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini-tarts take about 12 to 14 minutes
Method 3 - Mini Tart Pans or Tartlet Molds
- Take a small golf size amount of chilled dough. Gently press the dough with your finger to the sides and bottom. Make sure you have a thin not thick crust
Pro tip - this is a great method to use when making mini tarts with kids. Also, when you want to chill out making tart shells in front of the TV ? Also the best method to use with rich shortcrust pastry. - Pull away the excess with your fingers tips. Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing. Chill in the fridge until ready to bake.
Pro tip - these will keep in the fridge for 48 hours. Make sure to cover them with plastic to prevent them from drying out. - Preheat the oven to 400°F/ 200°C/Gas Mark 5. Then, bake in the preheated oven until the edges are lightly golden and the center is cooked through.
Pro tip - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini-tarts take about 12 to 14 minutes
Alternate method - similar to method 3
- Take a small golf size amount of chilled dough. Roll it out into a small disc. Place it in the mini tart pan or mini tart mold
- Gently press the dough with your finger to the sides and bottom. Make sure you have a thin, not thick crust.
- Pull away the excess with your fingers tips. Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing. Chill in the fridge until ready to bake.
Pro tip - these will keep in the fridge for 48 hours. Make sure to cover them with plastic to prevent them from drying out. - Preheat the oven to 400°F/ 200°C/Gas Mark 5. Then, bake in the preheated oven until the edges are lightly golden and the center is cooked through.
Pro tip - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini-tarts take about 12 to 14 minutes
Tips for success
- Chill the mixing bowl and pastry ingredients including cubed butter an hour before you start making the pastry. This will give you a beautiful tender crust.
- Fat is the essential ingredient - Always use the high-fat ratio of lard, butter, or vegetable shortening. Chill it thoroughly before you add it to the flour. The flour, when coated with fat, prevents gluten formation.
- When it comes to liquid a little goes a long way with pastry. So add water by the tablespoon, don't pour.
- Have all your pastry equipment on hand before you start making any pastry so you can work quickly and efficiently.
- Rest the dough in the fridge before you roll the pastry no matter how soon you need it- this will help the gluten in the dough relax, chill the butter and keep the pastry crumbly.
- If the pastry dough is cracking too much it means it's too cold, let it rest a few minutes outside the fridge then roll again.
- Chill the dough before you bake the pastry again to prevent shrinkage.
- Always use a hot oven this will again prevent shrinkage. A cold oven will melt the butter rather than cook it.
- The pastry is baked when the bottom is cooked not when the edges are brown. Always make sure the bottom of the crust is cooked or any filling will soak into the crust and make the tart soggy.
- If the edges are browning too quickly - tent the edges with foil or a pie crust shield.
Filling for tartlets
- Fruit fillings such as strawberry, raspberry, blackberry, and blueberry over the delicious pastry cream and topped with whipped cream
- Condiments such as caramel sauce, butterscotch,
- Curds such as lemon curd, orange curd.
- Mousses such as strawberry, chocolate, and more.
- Baked with frangipani and fruits
Frequently asked questions
What are tartlets?
A mini version of a tart is called a tartlet and is usually made with shortcrust pastry for the dough, and a sweet filling. Often a fruit-based mini tart is referred to as a tartlet.
How to make these mini pie crusts instead of tart crusts?
You can make a mini pie crust the same way but with pie crust dough instead of pastry dough.
How do I know if my pastry is baked?
Often people see light brown edges and presume the crust is done. No. The pastry is baked when the bottom is cooked not when the edges are brown. Always make sure the bottom of the crust is cooked or any filling will soak into the crust and make the tart soggy. If the edges are browning too quickly - tent the edges with foil or a pie crust shield.
How do you store baked tart shells?
Baked tart shells are best stored in an airtight container in the refrigerator for up to 4 days or you can also freeze them for up to a month.
Printable Recipe
Homemade Mini Tart Shells
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 400°F/ 200°C/Gas Mark 5
Calories: 47kcal
Adjust Servings Here: 20 Tartlets
Description
These bite-size shortbread tarts make the most amazing and impressive desserts. The buttery shortcrust pastry that's tender and crips. Today, I'm going to show my super simple and easy methods to make these mini tart shells. They are a perfect base for any filling from sweet custard creams topped with fruits, mousses, or ganache. Homemade mini tarts will be your next new favorite homemade treats.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Unsalted butter
- ¼ teaspoon Salt
- ¼ cup (50 g) Sugar
- 1 large Egg yolk
- 2 tablespoon Chilled water (up to 4 tbsp)
Instructions
Shortcrust pastry
- In a food processor add the flour, sugar, salt, and chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency. Pro tip - You can also do this in a bowl using a pastry blender or fork.
- Combine the egg yolk with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip - the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't over mix or pulse too much.
- Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Divide the ball into two discs. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip - If you flatten the dough into a larger disc it will chill faster and you will have to wait for much less time.
Method 1 - Shallow tartlets using Muffin Pan
- Roll the dough on a lightly floured surface. Start with a tapping motion, then roll from the center out. Pro tip - if the dough cracks too much, means it's too cold. Let it be at room temperature for 5 to 7 minutes.
- Once you have rolled about ⅓ inch thick. Use the tinges of a fork to dock the dough. Use a cookie cutter larger than the muffin cups to cut out circles/discs. Pro tip - It is easier to dock the pastry now compared to when the dough is lined in the small pans.
- Lightly dust the muffin cups with flour. Place the pastry disc over the muffin cup and with the help of a pastry tamper gently press the pastry in to fit the muffin cup. Chill in the fridge until ready to bake. Pro tip - This helps the dough fit the pan easily. If you don't have a pastry tamper you can use a glass or cup the same size. This object will help define the tartlets thus tartlets with defined edges ?
- Preheat the oven at 400°F/ 200°C/Gas Mark 5. Then, bake in the preheated oven until the edges are lightly golden and the center is cooked through. Pro tip - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini-tarts take about 12 to 14 minutes. Because these are shallow they do need to be filling with baking beans while baking unlike the fluted ones below.
- Let cool in the pan before you try to take them out. Pro tip - letting them cool in the pan will help the butter set which will prevent them from breaking easily. So, be patient.
Method 2 - Fluted tarts using Muffin Pans
- Follow the same process as above. Roll the dough to about ⅓ inch thick. Use the tinges of a fork to dock the dough. Use a cookie cutter larger than the muffin cups to cut out circles/discs.
- Cut small 6-inch size parchment paper discs and crumble them into a ball just enough to stay inside the pastry. Pro tip - The parchment paper prevents the sides from collapsing in the center similar to what baking beans do in larger tarts.
- Press the bottom and sides gently but this time flute the edges of the pastry using your fingers. Chill in the fridge until ready to bake.
- Preheat the oven to 400°F/ 200°C/Gas Mark 5. Then, bake in the preheated oven until the edges are lightly golden and the center is cooked through. Pro tip - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini-tarts take about 12 to 14 minutes
Method 3 - Mini Tart Pans or Tartlet Molds
- Take a small golf size amount of chilled dough. Gently press the dough with your finger to the sides and bottom. Make sure you have a thin not thick crustPro tip - this is a great method to use when making mini tarts with kids. Also, when you want to chill out making tart shells in front of the TV ? Also the best method to use with rich shortcrust pastry.
- Pull away the excess with your fingers tips. Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing. Chill in the fridge until ready to bake. Pro tip - these will keep in the fridge for 48 hours. Make sure to cover them with plastic to prevent them from drying out.
- Preheat the oven to 400°F/ 200°C/Gas Mark 5. Then, bake in the preheated oven until the edges are lightly golden and the center is cooked through. Pro tip - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini-tarts take about 12 to 14 minutes
Alternate method - similar to method 3
- Take a small golf size amount of chilled dough. Roll it out into a small disc. Place it in the mini tart pan and
- Gently press the dough with your finger to the sides and bottom. Make sure you have a thin, not thick crust.
- Pull away the excess with your fingers tips. Prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing. Chill in the fridge until ready to bake. Pro tip - these will keep in the fridge for 48 hours. Make sure to cover them with plastic to prevent them from drying out.
- Preheat the oven to 400°F/ 200°C/Gas Mark 5. Then, bake in the preheated oven until the edges are lightly golden and the center is cooked through. Pro tip - the 3-inch mini tarts take 10 to 12 minutes while the 5 -inch mini-tarts take about 12 to 14 minutes
Recipe Notes & Tips
- Chill the mixing bowl and pastry ingredients including cubed butter an hour before you start making the pastry. This will give you a beautiful tender crust.
- Fat is the essential ingredient - Always use high-fat ratio of lard, butter, or vegetable shortening. Chill it thoroughly before you add it to the flour. The flour, when coated with fat, prevents gluten formation.
- When it comes to liquid a little goes a long way with pastry. So add water by the tablespoon, don't pour.
- Have all your pastry equipment on hand before you start making any pastry so you can work quickly and efficiently.
- Rest the dough in the fridge before you roll the pastry no matter how soon you need it- this will help the gluten in the dough relax, chill the butter and keep the pastry crumbly.
- If the pastry dough is cracking too much it means it's too cold, let it rest a few minutes outside the fridge then roll again.
- Chill the dough before you bake the pastry again to prevent shrinkage.
- Always use a hot oven this will again prevent shrinkage. A cold oven will melt the butter rather than cook it.
- The pastry is baked when the bottom is cooked not when the edges are brown. Always make sure the bottom of the crust is cooked or any filling will soak into the crust and make the tart soggy.
- If the edges are browning too quickly - tent the edges with foil or a pie crust shield.
Nutrition Information
Calories: 47- kcalCarbohydrates: 5- gProtein: 0- gFat: 2- gSaturated Fat: 1- gCholesterol: 11- mgSodium: 38- mgPotassium: 5- mgFiber: 0- gSugar: 1- gVitamin A: 85- IUCalcium: 2- mgIron: 0.3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Patty
Any feedback on using mini aluminum tartlet pans regarding method or baking time. They are a “traditional” pie tin shape with sloped sides.
Veena Azmanov
I think they work the same as tart pans? No? unless I don't understand which pans. If necessary use pie weights to bake them
Janet
If using 5 inch tart pans, what is the approximate yield?
Veena Azmanov
Depending on the thickness you should have between 7 to 8 tarts.
Julie
Hi! I would like to use a mini muffin tin to bake these. How much time do you think they will take in the oven? Also, the filling that I am planning to add also require to be in the oven for oven (maple syrup pavan tartelettes). How should I adjust the cooking time to avoid over baking the dough?
Veena Azmanov
Hey Julie, yes, you can use these to make maple pecan tartlets. A tart with filling should take about 18 minutes. Check the recipe to see the exact baking time. If you choose to prebake. Bake them for 8 minutes then the remaining time with filling.
Elle Dolce
This recipe made the perfect tartlet shells for my mini cream pies. I was worried the dough was too sandy to roll out, but it came together fine. I used mini muffin pans sprayed with cooking spray and the shells released easily. I used a biscuit cutter and the process was a lot quicker than I thought it would be. I made 48 tartlets in a little more than 10 minutes. After lining the tins I let rest in the fridge about 20 minutes. I didn’t’ have any problems with shrinkage or puffing too much and I didn’t use weights of any kind. As I didn’t want a very sweet dough I only used about 1/2 the sugar. I chose this recipe over pie dough because I thought it would less fragile - I wanted people to be able to just pick up a pie and eat it one or two bites. It came our just as I had hoped - sturdy enough to pick up, but flakey and tender when you bite into it. I’ll be making these again.
FYI - when scaling the recipe the stick quantity of butter does’t change.
Veena Azmanov
Thank you, Elle. I am so happy you enjoyed worthing with this dough. It really is simple and easy. Thank you for the lovely and detailed feedback.
Cora
Hi there,
These tartlet shells are amazing! I've used this recipe several times recently for a wide variety of different tartlet fillings and all of my friends and family adores them! I love the buttery-ness and the sweetness is perfect for my fruit flavours.
I know you said that the baked shells freeze well, but do you have any idea whether or not the dough freezes well? I was thinking of pre-cutting the shell shapes, separating them with parchment paper, and freezing them so it would be easy to pull them out and quickly bake later.
Thanks so much,
Cora
Veena Azmanov
Hey Cora, The dough freezes well. But, I don't usually freeze them in the pans because I do not have so much space. I tend to freeze the dough and then use it chilled. But, I think it should not be an issue with freezing them at all.