Homemade Mini Tart Shells
Coooking Temperature: 400°F/ 200°C/Gas Mark 5
Calories: 2
Adjust Servings Here: 20 Tartlets
Description
These bite-sized shortbread tarts make the most amazing and impressive desserts. The buttery shortcrust pastry that's tender and crips. Today, I will 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 treat.
Ingredients
- 1 ½ cups (190 g) All-purpose flour
- ½ cup (113 g) Unsalted butter cold and cut into small pieces
- ¼ cup (50 g) Powdered sugar (omit to make savory shells)
- ¼ tsp Pinch of Salt
- 1 large Egg yolk
- 1-2 tbsp Cold water as needed
Instructions
- Dough - Combine the flour, sugar (if making sweet tart shells), and cold butter in a food processor. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough starts to come together. If the dough seems too dry, add cold water, one tablespoon at a time, until the dough forms a ball.1 ½ cups All-purpose flour, ½ cup Unsalted butter, ¼ cup Powdered sugar , ¼ tsp Pinch of Salt, 1 large Egg yolk, 1-2 tbsp Cold water
- Chill - Turn the dough out onto a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Oven - Preheat your oven to 375°F /190°C/ Gas Mark 5. Lightly grease mini tart pans or mini muffin tins, depending on the size and shape of tart shells you desire.
- Roll - Once the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thickness. If the dough becomes too soft, you can chill it again for a few minutes.
- Shells - Use a round cookie cutter or a glass slightly larger than the cavities in your tart pans to cut out circles of dough. Gently press each circle into the prepared tart pans, ensuring the dough conforms to the shape of the pan and comes up the sides.
- Dock - Prick the bottom of each tart shell with a fork to prevent it from puffing up during baking. This process is called docking.
- Bake - Place the tart shells in the oven and bake for about 10-12 minutes or until golden brown. Keep an eye on them to prevent over-browning. Alternatively, add filling and bake the tarts for 20 to 25 minutes or until light and golden.
- Cool - Once baked, remove the tart shells from the oven and allow them to cool completely in the pans before carefully removing them. Once cooled, fill the tart shells with your desired fillings, sweet or savory.
- Serve the mini tart shells immediately if filled with perishable fillings, or store them in an airtight container until ready to use.
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
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