Name: Mini Tart Shells Recipe
Prep time: 12 min
Cook time: 18 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 40g (1/3 cup) powdered sugar; 250g (2 cups) all-purpose flour; 1/4 tsp salt; 113g (1/2 cup) cold unsalted butter, cubed; 1 large egg

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This mini tart shells recipe makes the perfect base for creating delightful, bite-sized desserts that are elegant and delicious.

It’s an easy recipe that uses a rich shortcrust pastry that’s tender and buttery. Fill them with fruit compote, fresh berries, lemon curd, and more.

This mini tart shells recipe is a winner because it’s so foolproof and versatile. It has the right balance of a buttery, flaky crust that’ll make your mini tarts shine. The dough used is a pâte sablée recipe.

Pâte Sablée is a type of French pastry dough known for its delicate, crumbly, and sandy texture, where it gets its name – “sablée” translates to “sandy” in French. This dough is like a rich cookie dough, due to its high butter and sugar content.

Check out these mini lemon meringue tarts that use these pastry cases!

little lemon meringue pies on cake stand.

Ingredients

Here’s what you need to make the perfect tartlet shells.

All-purpose flour – The main structure of the buttery shortcrust pastry.
Powdered sugar – For sweetness.
Salt – A pinch of salt enhances other flavors.
Cold butter – Gives the flaky crust its rich texture. This can be salted or unsalted butter and you can adjust the added salt in the recipe.
Egg – This will bind the pastry dough together.

Equipment

A muffin pan for making the pastry cases or individual tartlet molds.

Method

In a bowl, combine all-purpose flour, powdered sugar, and salt.

Add cold cubed butter and cut it into the flour using a pastry cutter until it resembles breadcrumbs.

Crack an egg into the middle of the mixture and give it a quick whisk.

Use a fork to combine it into a crumbly mixture, then switch to using your hands and press it together until it makes a smooth dough.

It will be dry initially but don’t add water, as this will make the pastry tough.

Once you’ve made a soft dough, place the pastry between two sheets of parchment paper. With a rolling pin, roll it out until it’s just under 1/8 inch (2.5mm) thick.

Let it rest in the fridge for at least an hour.

Baking the tart shells

After the chilling time, use a circle cookie cutter a bit wider than your muffin pan.

Cut dough circles and prick the middle of each a few times with a fork.

birds eye of unbaked tart shells in muffin pan.

Dust the bottom of the circle with a bit of flour.

Press it carefully into a muffin hole, using your fingers to press it into the edges (though not too hard that the pastry squashes.)

Repeat with the remaining circles. If you only have one muffin pan, they will be baked in batches. This recipe doesn’t need blind baking or pastry weights.

Bake the cases in a preheated oven for 15-18 minutes until golden brown. Let them cool in the pan for 5 minutes, then place them on a wire rack to cool to room temperature.

Repeat with the remaining tart cases.

Uses

These mini tart shells are a perfect canvas for many fillings, tangy lemon curd, rich chocolate ganache, vanilla pastry cream, or raspberry compote. You can top them with fresh fruit or shaved white chocolate.

The mini tartlet shells are great at birthday parties or gatherings because they make the perfect bite-sized treat.

Storage

Store these shells in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months. Make sure they’re well-wrapped in plastic wrap to prevent freezer burn.

When ready to use them, thaw the pre-made tart shells or the raw dough at room temperature.