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