Description
These buttery, flaky Mini Tart Shells are the ultimate make-ahead base for both sweet and savory bites. Perfect for entertaining, brunches, or elegant appetisers, this reliable tart shell recipe creates crisp, golden crusts that hold their shape and flavour beautifully. With simple ingredients and freeze-friendly prep, they’re a go-to for any occasion.
Ingredients
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400 g (3 1/4 cups) all-purpose flour
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1 tsp (5 g) sugar
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1/2 tsp (3 g) salt
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200 g (7 oz) softened butter
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6 egg yolks (or 2 whole eggs)
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25 ml (1.7 tbsp) milk, room temperature
Instructions
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In a small bowl, mix the egg yolks with milk. Set aside.
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In a stand mixer, whisk together the flour, sugar, and salt.
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Add softened butter and mix on low until the texture is crumbly.
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Pour in the egg yolk-milk mixture slowly, mixing until dough forms.
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Transfer to a surface, knead briefly, and divide into two parts.
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Wrap one half; roll the other between parchment to 6 mm (1/4 inch) thick.
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Cut circles with an 8.25 cm (3 1/4 inch) cutter.
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Press into 7 cm (2 3/4 inch) tart molds and trim edges.
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Prick bottoms with a fork and chill for 15–20 minutes.
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Preheat oven to 175°C (350°F). Bake for 15–20 minutes until golden.
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Cool slightly before removing from moulds.
Notes
Avoid overworking the dough to maintain tenderness.
Pricking the bottom ensures even baking without puffing.
Freeze unbaked shells in moulds for up to 2 months.
Always fill just before serving to keep crusts crisp.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Apéritifs
- Method: Baking
- Cuisine: French-inspired