Mini Tart Shells
Today I’m going show how I make homemade Mini Tart Shells.
HOW TO MAKE MINI TART SHELLS
I honestly love working with this cookie dough. Not only I use it to make my homemade mini tart shells but I also use it as a base for my my Linzer Cookies. And it is also a perfect recipe for cute Rose icebox cookies or stamping technique.
MINI TART COOKIE DOUGH RECIPE
INGREDIENTS
I use unsalted butter at room temperature, powdered sugar, egg yolks and lot so vanilla extract and all purpose flour.
Most tart shell recipes use cold butter I don’t.
MIXING
I start by creaming butter and powdered sugar. Then in a small dish I whisk together egg yolks and vanilla. Gradually beat it into the butter.
Sift flour and salt and gradually, with the mixer set to low speed mix in the flour. Scrape down the bowl and dump the dough onto a work surface.
Gather dough into a ball. Flatten it into a disk. Wrap the disk into a plastic wrap and chill for 1 to 2 hours.
SHAPING MINI TART SHELLS
I use small metal tart shell molds. Place them on a baking sheet and spray the molds with a nonstick spray. Set aside.
Start by rolling out slightly softened dough to about 1/8 inch thick. My molds are about 2.8-3 inch inch across at the widest opening. I used 3 inch cutter to cut out cookie rounds and an oval shape cutter to cut out oval shapes.
Press each round into the metal mold. First shape it with your fingers and then using a spare tart mold, gently shape the inside.
I like to put a piece of food safe plastic wrap over the bottom mold first. Then gently press in the spare tart mold, aligning the fluted edge with the bottom tart mold edge. Clean up the edges.
BAKING
It is important to prick the unbaked shell so it doesn’t puff up in the oven. I use 4 prong fork.
Bake the shells in the preheated oven at 350F for 12-14 minutes, until edges are lightly golden brown.
UNMOLDING
Let the baked tart shells cool for 10-15 minutes or little longer before removing them from the molds.
Tap the edge of the mold on your work surface to release the mini tart shell.
STORAGE
Baked shells can be stored in the fridge for up to a week. You can also freeze them for up to 3 months.
TO MAKE MINI TART SHELLS YOU NEED
- RECIPE (below)
- TOOLS
- Mini Tart Shells Molds
- Dough EZ Rolling Mat
- Rolling Guides 1/8 inch – you can pick up paint stick at local hardware store or look at the lumber section for wood rods
- Fork
- NonStick Spray
- Vanilla Extract
HOW TO USE MINI TART SHELLS
- Make Mini Lemon Curd or Raspberry Curd Meringue Tarts
- Fill the shells with Chocolate Mousse, top it with Whipped Cream
- Spoon a Thick Caramel into the shell and pipe Ganache Swirl on the top
- Fill them with Pastry Cream or Whipped Cream and top them with fresh fruit.
DELICIOUS TART RECIPE IDEAS :
- Raspberry Meringue Tarts with Chocolate Flamingos
- Chocolate Brownie Tart
- Lemon Meringue Cheesecakes
- Unicorn Apple Hand Pies
Makes about 20-22 mini shells.
- 3 cups all purpose flour (430 grams)
- 1/8 tsp salt
- 1 1/4 cup powdered sugar (160 grams)
- 3 egg yolks (or use 1 large egg and 1 to 2 tsp milk)
- 2 tsp vanilla bean paste or vanilla extract
- 2 sticks unsalted butter, at room temperature (226 grams)room temperature butter
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Sift flour(3 cups/430 grams) and salt(1 /8tsp). Set aside.
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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.
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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
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Preheat oven to 350F.
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Place mini tart shell molds onto a baking sheet. Spray with a no-stick spray, set aside.
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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.
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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.
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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.
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Let the tarts cool before adding a filling.
CAN I FREEZE MINI TART SHELLS DOUGH?
Wrap dough well in a food wrap and freeze in a ziploc bag for up to 3 months.
CAN BAKED TARTS BE FROZEN FOR LATER?
Absolutely. Freeze baked tarts in a container, not in a ziploc bag. As a matter of fact I always have some in the freezer. They saved many dinner parties. They defrost really quickly and can be filled fast with whipped cream, fruit, custard, ganache etc.Â
DO I HAVE TO USE 3 EGG YOLKS ?
I like using 3 egg yolks as it produces really tender dough. However you can get away using just 1 egg and 1 to 2 tsp milk.
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These are perfect and I love that I don’t have to use pie beads or anything to them to keep them from puffing up in the oven. I need to try your tart shells with almond flour now. Thanks!
Hi Krysta,
so glad you like them. This cookie dough is one of my favorites,with all the egg yolks, it’s so tender and yummy.
Hi Hani
What can you use please if you don’t have the cooking spray?
Mandy
Hi Mandy,
you can brush some butter into the molds.
Best,
Hani
Only egg yolks means no egg whites?
Yes, only egg yolks, or if you are running low on eggs, you can use 1 whole egg.
Would love to try them. Can i use it later for baked filling? Thank you
Hi Gladys,
Quite a few readers have tried it and it works. I’m going to test it myself soon, too.
Thank you so much for this delicious recipe and tips on how to use my Tart cups! You made it so much easier for me. I made mini quiches and lime and chocolate Tarts for our Ladies’ Tea!
Hi Teresa,
that sounds wonderful. I’m happy you like this recipe.
Happy Baking,
Hani
Can I use mini muffin tin instead of tart shells as I don’t have the tart tins! Thanks
Hello Shazzana,
yes, you can use mini muffin tin.
Thank you so muchfor sharing your amazing recipe and complete instructions..I have been looking for a simple,delicious recipe for tart shells and you certainly provided one for me….Blessings
Hi Joan,
thank you so much. Glad you enjoy this recipe.
Can I use this tart recipe to make butter tarts?
Hi Gail,
I haven’t tried it yet but I believe so.
If you need to cook the filling, can you pour it into the raw shell and bake them together?
HI Brittni,
I’d cook the tart shells first.
Hello hani,
A small doubt I need to clear before i attempt this recipe.
1 cup of flour is 125g or 150g in this recipe?
Thank you.
Hi Benazir,
I use 3 cups/430grams in this recipe. Hope it helps.
Hi, I don’t have an experienced in baking but I will try your tarts recipes. What if I want to sell this ? And I’m using a fresh cashew nut as a filling .Do you have any recipes for me,for the filling please?Does it stays in a container for a long time?without in the Chiller? Can I pack it in a zip lock? To sell? I need your Help please.Thank you.
Hi Hazel,
baked tarts keep in an airtight container for 2 weeks at room temperature and in the fridge for up to 3-4 week. I don’t have a cashew filling on the blog right now maybe in the
future.
Can you please tell me what is the best way to defrost baked tart shells and how long does it take approximately? I am planning to make about 50 , bake and freeze them in advance and then fill them with custard
Hello Caru,
To defrost, I let the frozen tarts sit at room temperature for maybe 2 -3 hours or so.
Please make sure to freeze them in a container rather than in a ziplog bag.
Keep me posted how it goes. Thank you.
Hi I came upon your recipe for tart and I can’t wait to try it. The question I have is how long can they stay baked at room temp without going bad/soft without having to freeze them. I need to make them 3 days ahead.
Hi Doyna,
Do you mean filled or unfilled? Unfilled they will keep for 10 days with no problems at room temperature. Store in an airtight container. If you live in a humid area I’d suggest to add a small bowl of raw rice into the container to help absorb excess moisture. When they are filled well it depends on the filling, if it’s uncooked and dairy or egg based I’d refrigerate.
thanks a lot for the wonderful recipe, was just looking for something like a shell for my tarts – the big and little ones – and your recipe turn out so well. made them yesterday
renata
Hi Renata,
that’s awesome. Glad you like them.
Maam I followed the recipe exactly, but i just couldn’t roll the dough while shaping the tarts, it was breaking. can you please help.
Hi Titas,
When shaping the tarts dough shouldn’t be too soft nor too hard when you are shaping the tarts. I find that when it’s either too hard or too soft it can break easier.
perfect recipe, thanks a lot. when you roll it between two parchment sheets, it doesn’t break. l love the recipe, again
renata
Thank you Renata.
Hi Hany,
I’m from the Philippines. Just want to ask if I can use the crust for chicken ala king? 😊
Hi Mary,
I’m not sure if this recipe would work for chicken ala king. I’d try puff pastry instead.
HANI,
re recipie notes, do you mean you can freeze finished tarts or the dough in freezer
Hi Katrina,
yes, you can freeze dough and baked tarts. When freezing baked unfilled tarts freeze them in a freezer safe container not ina ziploc bag. Thank you.
hi! i was wondering if i dont mix in the vanilla extract with the yolk. does it make any difference? thank you
Hello, it will be fine if you add it separately. I do it because I got in the habit of it.
Hi!
When it’s the correct time to decorate the tart before the crust comes soft? Do we keep them in the fridge after filling them to preserve? How long they keep fresh? What we can do to avoid them from beign soft? By the way, this is the best description I ever saw about tarts. You have made a very good presentation. Thank you!
Hi Marie,
you can fill the tart after it cools. Where you store them depends on the filling used. If using dairy filling, or mousse or something of the sort I’d store it in the fridge, in an airtight container. You can brush them with a thin layer of melted chocolate to prevent them from going soft. Allow chocolate to harden and fill with the filling.
Great idea to brush with chocolate thanks
Thanks Caru,
It does help especially when making the tarts ahead of time, several days. Have a great day!
Is powdered sugar caster sugar or icing sugar?
Powdered sugar is icing sugar.Thank you.
Hi,
I’ve been searching for a really good cookie dough tart shelll recipe and this one is amazing. Very delicate tasting and lovely texture. I filled half with coconut and half with lemon.Thank you, this is my go-to recipe for tart shells, and I will probably use it to make cookies as well.
Hi Joan, that’s wonderful, I’m so glad you like it. I also use this recipe to make cookies, too. It’s so easy to work with. Thank you.
Hi Hani,
So i tried this recipe and it was superb, the taste and the look is soo good and my sisters took the recipe and also tried and gave a good feedback
thank u
Hello! I’m so glad you and your sister like the recipe.Happy Baking.
I made these two weeks ago for a bridal shower just as the recipe said they turned out fabulous filled them with homemade lemon curd and lime curd, ganache and a cream cheese filling, topped them all with berries, they were such a huge hit and so very delicious, thank you so much for the recipe
Hi Patricia,
that sounds delicious. Can you believe I haven’t made lime curd before?
Hi Hani! I was inspired yesterday to do a tart as I wanted to make use of my tart moulds. I read many sources but it was your mini tart video which really pushed me forth to try tarts today. I did a savory tart recipe from another blog. But your tips of rolling out 1/8″ and using another mold to make indentation was very helpful and easy for me. I have a query. I have eaten a tart only once or twice during vacation. Is it supposed to have the texture of a shortbread biscuit? When baking the pre baked tart shells with sweet custard, does it just melt in the mouth along with the sweet custard? I know I have to try it out. Hoping to hear what you have got to say regarding the texture of sweet tarts. Thank you so much for sharing amazing recipes and resourceful tips for beginners.
Hi Mary,
Savory tart sounds delicious.
Tart from my experience should be buttery and tender, with a shortbread like mouthfeel. Hope that makes sense.
How many grams of sugar do you use ?
Hi Sarah,
160 grams.
I made these using the pastry recipe included and I used the tip to use another mold to make the indenations on the inside also. Took longer to make doing the inside, but they looked fantastic for tea party my lemon tarts.
Thanks so much for sharing!
Hi Peg, so happy to hear you like the result.
Do you bake it twice if your filling needs to be cooked as well?
Hi Chelsea,
I generally bake them fully and fill them with a filling that doesn’t need to be cooked. But I don’t see why you could’t bake them twice. However I’d cover the edges so they don’t get too brown.
Can you use the whole egg?
Yes you can use one whole egg. When using whole egg you might need to add 1 tablespoon of milk.
Any alternative to replace egg yock
Hi Janel,
I haven’t tried this recipe without eggs. You can try using a mix of chilled water/milk/coconut milk and little bit of vinegar, and I’d also use about 1/4 tsp baking powder.
Can this recipe be used for pie shells too?
Do you mean like an apple pie? I haven’t tried it for regular pies. I’m not sure it would work. Are you looking for a specific recipe?
I love this I’m going to try and make it
Than you Maisie. Let me know how it goes. Happy Easter.