Make holes in the bottom of the pan with a fork and place them in the freezer for at least 20 minutes.īake in a 180c (350f) preheated oven for about 15-20 minutes or until the crust is lightly golden brown in color. Place the pastry inside the mini tart pans and press it down using your clean hands.Ĭut off the extra edges.

Use a cookie cutter or a round bowl (1 inch larger than the mini tart pans) and cut small rounds of the pastry. Transfer the dough onto a lightly floured surface and roll it with a rolling pin into a rectangle. Try not to overmix the dough.Ĭover the dough with plastic wrap and let it chill in the fridge for at least an hour. Then, add the egg, and the vanilla extract and mix until a dough forms. If you don't have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. In a food processor, add the flour, powdered sugar, and salt, and mix until combined.Īdd the cold cubed butter, and blend until there are pea-sized pieces of butter. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor. Powder sugar- you will need powdered sugar for this recipe. Margarine has a weird taste and can ruin the flavor of this delicious crust. Only butter will work for this recipe, no margarine, and no coconut oil. Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.īutter- use unsalted butter for this recipe. Make sure that your eggs are at room temperature. cake flour will work great as well.Įggs- you will need 1 egg for this recipe. Freezer friendly- you can freeze the dough before letting it thaw in the fridge or freeze the baked shells for up to 2 months.īefore you start to make this sweet shortcrust pastry recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.įull measurements are in the recipe card below.įlour– we used all-purpose flour for this recipe.Then store them in the fridge for up to a week, and fill them when you are ready to serve! Make ahead friendly- make these ahead of time by baking them and letting them cool.Ease- these shells are super easy to make and they use simple ingredients! As long as you follow the instructions correctly, you will get beautiful and foolproof shells!.Texture- these tart shells are buttery and sturdy and are perfect for many different fillings.They are great for parties and events since they are individual-sized and can be doubled or tripled in the recipe card below!įor more tart recipes, check out my mini fruit tarts, and best no bake nutella tart. These tart shells are great for making ahead, freezing, and storing in the fridge or at room temperature until you are ready to fill them up. I love making easy fruit tarts by filling the tart shells with vanilla pastry cream and topping them with fresh berries or fresh fruit that I have on hand. You can fill these mini tartlet shells with your favorite tart filling and make this recipe your own!

Tartlet shell