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Mini Tart Shells

Learn how to make perfect mini tart shells that are crisp, golden, and ready for any sweet or savory filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 tarts
Course: Appetizer, Dessert
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter, cold Cut into small cubes
  • 2 cups all-purpose flour
  • 2 tablespoons sugar For sweetness
  • 1 large egg yolk
  • 1 pinch salt For flavor
  • 2-3 tablespoons ice water Only as needed to bring dough together

Method
 

Preparation
  1. Cut cold butter into small cubes and work into the flour and sugar mixture until it resembles coarse meal.
  2. Incorporate egg yolk and a splash of ice water, mixing just until the dough comes together.
  3. Chill the dough for at least 30 minutes.
Forming the Shells
  1. Roll out chilled dough on a lightly floured surface to a thin layer.
  2. Cut out circles larger than the molds and press them into the tart shell molds.
  3. Trim excess dough with a knife or rolling pin.
Blind Baking
  1. Prick the bottoms of the shells with a fork and line them with parchment paper.
  2. Fill with pie weights and blind bake at 350°F (175°C) until edges are lightly golden.
  3. Remove weights and parchment, then return to the oven to further bake until golden brown all over.

Notes

Ensure dough is well-chilled to prevent shrinkage. Use quality ingredients for the best results. Experiment with various fillings for both sweet and savory tarts.