mini tart shells

Mini Tart Shells Recipe

all purpose flour (430 grams)

salt

sugar

vanilla bean paste

unsalted butter,

Sift flour(3 cups/430 grams) and salt(1 /8tsp). Set aside.

In the mixer fitted with a petal attachment beat unsalted, room temperature butter (2 sticks, 226 grams) and powdered sugar (1 cup and 1/4 cup) until smooth. In a small dish whisk together egg yolks (3 egg yolks) and vanilla bean paste or vanilla extract (2 tsp). Gradually beat egg yolk mixture into the creamed butter. Scrape the bowl few times as needed.

On the low speed, gradually add flour mixture to butter mixture. Mix until it starts to come together. If the dough is too crumbly, add 1tsp milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours

TART SHELLS COOKIE DOUGH

Preheat oven to 350F.

Place mini tart shell molds onto a baking sheet. Spray with a no-stick spray, set aside.

Take out the chilled dough, cut it in half.  Let if soften for 5 minutes. Roll it out between 2 sheets of parchment or use Dough EZ Mat.  Roll it out using 1/8 inch rolling guides.

Cut out as many rounds as you can. Gather scraps and re-roll. Shape the tarts as shown in the picture tutorial/video. Use a fork to prick the bottom of the shells. Bake at 350F for 12-14 minutes until golden around the edges.TIP: My mini tart molds are about 3 inches across at the opening. And so I used 3.5 inch cutter to cut out my rounds.

Let cool for 10-15 minutes before removing tarts from the molds. Turn the mold upside down and tap it firmly onto your work surface to release the shell.

Let the tarts cool before adding a filling.

SHAPE AND BAKE MINI TART 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).

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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