There’s something about mini tart shells that just makes a dish feel extra special. Whether you’re serving up elegant appetizers or crafting a decadent dessert crust, these buttery little shells are the ultimate blank canvas. And the best part? They’re way easier to make than you might think.
This tart dough comes together with simple pantry ingredients and can be prepped ahead, making it perfect for both impromptu entertaining and detailed party planning. Ready to learn how to make a flawless base for your next bite-sized masterpiece? Let’s dive in.
Why You’ll Love These Mini Tart Shells
- Versatile: Ideal for sweet desserts or savory appetizer shells.
- Make-ahead friendly: Dough can be chilled or frozen for future use.
- Tender and buttery: Holds its shape but melts in your mouth.
- Customizable: Perfect for everything from lemon curd to mini quiches.
Ingredients
- 400 g (3⅓ cups) all-purpose flour
- 1 tsp (5 g) sugar
- ½ tsp (2.5 g) salt
- 200 g (¾ cup + 2 tbsp) softened butter
- 6 egg yolks (or 2 whole eggs)
- 25 ml (1¾ tbsp) milk, room temperature
How to Make the Best Tart Dough for Mini Shells
- Whisk Wet Ingredients: In a small bowl, mix together milk and egg yolks (or use whole eggs if preferred). Set aside.
- Combine Dry Ingredients: In a stand mixer bowl, whisk together flour, sugar, and salt.
- Add Butter: Add softened butter and mix on low until the mixture resembles coarse crumbs.
- Incorporate Wet Mixture: Slowly add the milk and egg mixture while continuing to mix at low speed. The dough should come together quickly into a smooth, pliable ball.
- Chill the Dough: Remove the dough, shape it into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll and Shape: Roll out the dough and press into mini tart pans. Dock with a fork if needed.
- Pre-Bake as Needed: Depending on your filling, blind bake the shells at 350°F (175°C) for 10–12 minutes until lightly golden.
Tips for Flawless Appetizer Shells and Dessert Crusts
- Use cold hands or a pastry cutter if mixing by hand to keep the butter from melting.
- Don’t skip the chilling step—it prevents shrinkage during baking.
- For extra crispness, brush the baked shells with a thin layer of egg white before adding a wet filling.
- Make a double batch and freeze extras for last-minute entertaining.
Why These Mini Tart Shells Are Always in My Freezer
I started making these when I hosted a baby shower years ago. I needed a base that could do double duty for both savory cheese tarts and sweet berry custards. These mini tart shells are delivered—flaky, flavorful, and sturdy enough to hold their shape. Now, I keep extras in the freezer for whenever inspiration strikes (or guests do).
Filling Ideas to Pair with Your Mini Tart Shells
- Sweet: Lemon curd, pastry cream with fresh fruit, chocolate ganache, or pumpkin pie filling.
- Savory: Goat cheese and caramelized onion, spinach and feta, crab and dill.
- Breakfast: Mini quiche with eggs, bacon, and chives.
- Holiday: Pecan pie bites or brie and cranberry appetizers.
How to Store Mini Tart Shells
- Raw dough: Wrap tightly and store in the fridge for up to 3 days or freeze for up to 2 months.
- Baked shells: Store in an airtight container at room temperature for 2–3 days or freeze for longer storage.
- Reheat: Crisp up baked shells in the oven at 300°F (150°C) for a few minutes if needed.
FAQs
Can I use a food processor instead of a stand mixer?
Yes! Just pulse the ingredients together until the dough forms.
Can I use this tart dough for full-sized tarts?
Absolutely. This recipe works for one 9-inch tart or about 24 mini shells.
What if I don’t have mini tart pans?
Use a mini muffin tin lined with paper or silicone cups.
Do I need to blind bake for every filling?
Not always. But if your filling is very wet or doesn’t need baking, blind baking helps keep the crust crisp.
A Tiny Crust with Endless Possibilities
Mini tart shells are the quiet MVP of any good recipe lineup. They hold up your favorite fillings, add that buttery crunch, and elevate any spread, without taking up your whole afternoon. From sweet to savory, this tart dough is your ticket to endless flavor adventures. So roll up your sleeves and get creative—your next crowd-pleasing bite is just a shell away.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Mini Tart Shells
- Total Time: 27 minutes (plus chilling)
- Yield: 24 mini tart shells 1x
- Diet: Vegetarian
Description
These buttery, tender mini tart shells are the perfect blank canvas for both sweet and savory creations. Made with a simple and versatile tart dough, they’re ideal for everything from fruit custards to mini quiches. Easy to make ahead and freeze, these shells are your go-to base for effortless entertaining and creative bite-sized dishes.
Ingredients
-
400 g (3⅓ cups) all-purpose flour
-
1 tsp (5 g) sugar
-
½ tsp (2.5 g) salt
-
200 g (¾ cup + 2 tbsp) softened butter
-
6 egg yolks (or two whole eggs)
-
25 ml (1¾ tbsp) milk, room temperature
Instructions
-
Mix Wet Ingredients: Whisk milk and egg yolks (or eggs) in a bowl.
-
Combine Dry Ingredients: In a stand mixer, combine flour, sugar, and salt.
-
Add Butter: Mix in butter until the mixture resembles coarse crumbs.
-
Add Liquids: Slowly add egg mixture and mix until a smooth dough forms.
-
Chill: Shape into a disc, wrap in plastic, and chill for 30 minutes.
-
Shape Shells: Roll dough, press into mini tart pans or muffin tins, and dock with a fork.
-
Bake: Blind bake at 350°F (175°C) for 10–12 minutes, or until lightly golden, if using no-bake or wet fillings.
Notes
Chill the dough to prevent shrinking during baking.
Brush blind-baked shells with egg white for a moisture barrier.
Use cold butter and handle dough minimally for tender texture.
Makes about 24 mini tart shells or one 9-inch tart crust.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Pastry
- Method: Baked
- Cuisine: French-Inspired