tartlet shells

No Tartlet Tin? No problem! This easy recipe will show you how to make Tartlet Shells in a Muffin Pan. These deliciously buttery and crunchy mini pastry crusts can be garnished with any of your favourite fillings and are great for parties!

How to make Tartlet Shells

250 gr (1 2/3 cup) Plain / AP Flour

gr (1/2 cup) Icing Sugar (or Powdered Sugar)

Table Salt

120 gr (1/2 cup) Unsalted Butter (very cold)

Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix. Add the cold Butter cut into small cubes, then mix to get very small crumbs (see note 1).

Add the whisked Egg and mix until a dough starts to come together (see note 2).

Bring together into a ball then roll between two sheets of baking paper, about 3 mm or 1/8 inch thick (see note 3). Place on a flat tray and leave to rest in the fridge for at least 1 hour.

Take out of the fridge, remove the baking paper and cut out rounds of pastry using a round or fluted cookie cutter (see note 4). Gently slide the pastries into the muffin pan openings, lightly pressing the edge between the bottom and the sides to remove any air bubbles.

Prick the bottom of the pastries with a fork, then place back in the fridge to rest for at least 1 hour.

Preheat your oven on 160&#039;C/325&#039;F and place the muffin pan in the freezer in the meantime.

Line each tartlet shell with a small piece of crunched up baking paper, and cover with baking beads, beans or rice.

Bake for 15 minutes, remove the baking weights and baking paper, then bake for an additional 15 minutes or until fully baked. Leave to cool down completely before adding the filling (see note 5).

Learn how to make perfect tartlet shells from scratch! These tartlets are made with a buttery and sweet shortcrust pastry (pâte sablée) and can be used to prepare fruit tarts, chocolate tarts, or any entremet!

How to Make Tartlet Shells (Vegan)

g all-purpose flour

sugar

cornstarch

almond flour

tsp salt

butter

45 ml unsweetened almond milk

tsp vanilla extract (optional)

Whisk the dry ingredients together. Add the flour, cornstarch, almond flour, powdered sugar, and salt to a mixing bowl or stand mixer fitted with the paddle attachment. Whisk until combined.

Sand the dough. Add the diced cold butter and cut it into the dry ingredients until it forms a fine sandy texture.

Form a dough. Once the texture resembles sand, add the cold milk (and vanilla extract if using) and knead until it forms a dough. Do not over-knead and stop as soon as the dough comes together.

Prepare the dough

Transfer to a working surface. Transfer the dough to a sheet of parchment paper and top with another layer of parchment paper. The dough is sticky and will stick to the rolling pin if you don&#39;t sandwich it between parchment papers.

Flatten. Flatten the dough to a ⅛-inch thickness (about 4mm) using a rolling pin. The thickness is up to you and will affect the baking time.

Refrigerate. Once the dough is flattened, transfer it to a baking sheet and refrigerate it for at least 1 hour, preferably 2 hours. You can also leave it overnight in the refrigerator if you plan on baking it the next day.

Flatten the dough

Grease tart rings. Lightly grease 3-inch (8cm) perforated tart rings with butter. Place them on a baking sheet lined with parchment paper.

Cut out circles. Using one of the tart rings, cut out 8 circles of dough. Using a thin spatula, transfer the circles into each tart ring.Cut strips. Using a sharp knife, slice strips about 10 inches (25cm) long and 1 inch (2.5cm) thick. These strips will make the sides of each tartlet.

Press them together. Working with one at a time, transfer a strip of dough to one of the tart rings and press it to the sides. Use your fingers to slightly push the bottom of the sides to the dough circle (to seal it). Repeat with the remaining strips of dough.

Freeze. Transfer the baking sheet containing the tartlet shells to the freezer and freeze for at least 20 minutes.

Shape the tartlets

Preheat the oven to 320 °F (160°C).

Trim the sides and poke the bottom. Using a sharp knife, trim the top of the sides. Poke several holes into the bottom of each tartlet using a fork. This will prevent the dough from puffing up.

Bake. Bake the shells for 20-22 minutes or until golden brown in the preheated oven.

Remove from the rings. Next, using an oven mitt, carefully remove each tartlet from the tart rings. Place the tartlet shells back on the baking sheet.

Finish baking. Finally, bake the tartlets for another 5 minutes or until evenly golden brown. Be aware that baking time will differ depending on the thickness of your dough and the type/brand of oven used.

Let cool completely before using the tartlet shells to make chocolate tarts, fruit tarts, or other desserts. Tartlet shells will keep for up to 7 days stored in a metal box at room temperature.

Bake

Perfectly explained, many thanks and blessings for this post!!! xx

HI Thomas!  These look fantastic.  If I make your pastry cream, is 2 cups enough to fill the tarts?  How much cream approximately does each tart use?  Think chocolate pudding would work in these tarts?  I do try not to use coconut milk/cream.  Way to saturated in fat for me.
LOVE you as always and think you're the best site on the internet.  You're forcing me to have a dinner party!  LOL.
Thanks for all you do.

This is what I miss for a long time. Thank you for sharing!

How to make tartlet shells, from scratch. Crisp and buttery, these mini tart shells are easy to make with just 4 ingredients. They’re great for parties or portable desserts.

Tartlet Shells

225 g plain flour (all purpose flour)

g unsalted butter, chilled & cubed ((7 tablespoons / 3.5 ounces))

egg,

Place the flour and icing sugar in the bowl of a food processor. Process a few seconds to distribute evenly.

Add the cubed cold butter and blitz until the mixture looks a bit like sand - there may be lentil-sized pieces of butter left here and there and that's perfect.

Add the egg and process on low until the mixture starts forming large clumps.

Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1-inch thick disk.

Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 3mm (1/8 inch) thick.

Have a non-stick 12 hole muffin tin at the ready.

Using a circle cookie cutter 9cm/3 ½ in wide (or just a little larger than the opening of the muffin tin holes), cut out circles of dough.  Try to get 12 from the first roll, and at least 6 from a second roll out. Try to handle the dough only enough to bring back into a disk for the second roll.

Lift with an offset spatula so they don't become misshapen and gently push each down into the muffin tin holes, gently pressing into the corners (if your rolling pin has a flat end like mine, it's perfect for getting them flat to the bottom with a nice corner). Chill 2 hours or overnight (don’t skip chilling).

Preheat oven to 180C / 350F / 160C fan forced.

Prick the bases of the tartlet shells a few times with a fork. Place a cupcake case or piece of baking paper into each, pressing it to the pastry at the bottom, and fill with rice (or pie weights). Press down lightly on the rice to settle the cases into the tart shell.

Transfer to the preheated oven and bake for 15 minutes then remove the cupcake cases and bake a further;

If the filling will be baked, bake the tartlet shells a further 2-3 minutes, just to set the bases.

If the filling won’t be baked, bake the tartlet shells a further 7-8 minutes until golden brown.

Carefully remove the mini tart shells from the tins and transfer to a wire rack to cool.

Please take a moment to leave a comment &amp; rating. It&#39;s appreciated and so helpful.

Thank you for a great recipe with excellent tips. I'm an experienced cook, but not a baker. Your instructions were not overdone, but had the information I needed to do this successfully. I filled these with the your custard recipe (and fruit), and I can say the same for the direction you gave there. Baking has always been a stressful challenge for me, and I look forward to trying more of your recipes.

I also really appreciate that you seem to have cut the sugar down. Most American recipes have at least twice the sugar that they need, and these two recipes let the ripe fruit flavors shine. 

These are delicious and perfect for bite-size desserts. Five stars for sure!

Grata.
Vou experimentar com farinha sem glúten, tenho intolerância à glúten. Espero que funcione!

I am going to try them hope they turn out like yours

I made these and used them for Neenish tarts. Turned out great but I need to work on my presentation. I don't have a food processor but the rub in method was a success.

https://content.jwplatform.com/videos/Zhu8bg1d.mp4

How to make tartlet shells, from scratch. Crisp and buttery, these mini tart shells are easy to make with just 4 ingredients. They’re great for parties or portable desserts. Perfect for finger food parties or picnics, these mini tartlet shells can be made in a muffin tin (or mini tart pans) and taste amazing. Their individual size means everyone gets their own perfect little tart. Buttery and lightly sweetened. Super crispy. Only 4 ingredients. These work with baked and unbaked fillings.

WIDE Tartlet Shells.mp4

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How to Make Tartlet Shells (Vegan)

Tartlet Shells

Top 3 tartlet shells recipes from across the web

The most viewed tartlet shells recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to make Tartlet Shells

How to Make Tartlet Shells (Vegan)

Tartlet Shells

The most viewed tartlet shells recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine