Description
Mini Tart Shells are buttery, crisp, and versatile pastry bases perfect for both sweet and savory fillings. Made with a simple homemade tart crust, these elegant shells elevate any dessert or appetizer spread and are ideal for batch baking, freezing, and make-ahead entertaining.
Ingredients
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400 g (3 1/4 cups) all-purpose flour
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1 tsp sugar
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1/2 tsp salt
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200 g (7 oz) unsalted butter, softened
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6 egg yolks (or substitute 2 whole eggs)
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25 ml (1.7 tbsp) milk, room temperature
Instructions
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In a large bowl, whisk together flour, sugar, and salt.
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Add softened butter and blend until the mixture resembles coarse crumbs.
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Whisk egg yolks with milk in a small bowl.
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Gradually add the egg mixture to the flour mixture and mix until dough forms.
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Turn dough onto a work surface and knead briefly. Divide in two; wrap one half and chill.
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Roll the other half between parchment paper to 1/4-inch thick.
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Cut into 3 1/4-inch circles and press into 2 3/4-inch tart molds. Trim excess.
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Prick bottoms with a fork. Chill for 15–20 minutes.
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Preheat oven to 350°F (175°C). Bake for 15–20 minutes until golden.
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Cool slightly, then remove from molds and cool completely.
Notes
Chill dough before baking to prevent shrinkage.
Blind bake with pie weights for extra crispiness if desired.
Use this dough for sweet fruit tarts or savory quiches.
Freeze baked or unbaked shells for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pastry / Appetizer / Dessert
- Method: Baking
- Cuisine: French / American