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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

ingredients to make cookie dough

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

creaming butter with sugar and eggs

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.

mixing cookie dough with the mixer

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

using a spray to grease the metal  pans

I use small metal tart shell molds. Place them on a baking sheet and spray the molds with a nonstick spray. Set aside.

cutting out round of cookie dough with a cutter

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.

shaping fluted cookie shells

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.

shaping the cookie shells

BAKING

pricking the dough with a fork

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.

baked unfilled tart shells on a baking sheet

Tap the edge of the mold on your work surface to release the mini tart shell.

STORAGE

baked mini tart shells in a container

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 :

5 from 6 votes
baked mini tart shells with on a cooling rack
Mini Tart Shells Recipe
Prep Time
20 mins
Cook Time
14 mins
Chillling
2 hrs
Total Time
34 mins
 

Makes about 20-22 mini shells.

Course: Cookies, Dessert
Cuisine: American
Keyword: homemade tarts, mini tart shells, tart shells
Servings: 22
Calories: 65 kcal
Hanielas.com: Hani Bacova
Ingredients
TART SHELLS DOUGH
  • 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
Instructions
TART SHELLS COOKIE DOUGH
  1. Sift flour(3 cups/430 grams) and salt(1 /8tsp). Set aside.

  2. 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.

  3. 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

SHAPE AND BAKE MINI TART SHELLS
  1. Preheat oven to 350F.
  2. Place mini tart shell molds onto a baking sheet. Spray with a no-stick spray, set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Let the tarts cool before adding a filling.

Recipe Notes

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. 

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.

PIN IT for later

baked mini tart shells on a cooling rack


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76 Comments

  1. I want to do a no bake cheesecake in these for a church brunch. Can I fill them the night before, or will they be soggy? Personally, I’d just eat the tart shells, they really look good! I’ve shamefully had my little baby tart pans for 10 years and haven’t used them yet…

    1. Hi LeAnn,
      I’d suggest brushing the inside with melted chocolate. I filled them with strawberry mousse before, brushing them with white chocolate was really helpful.

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