Mini Tart Shells Recipe

This mini tart shells recipe makes the perfect base for creating delightful, bite-sized desserts that are elegant and delicious.

📝 Ingredients

• 40 g (1/3 cup) powdered sugar
• 250 g (2 cups) all-purpose flour
• 1/4 tsp salt
• 113 g (1/2 cup) cold unsalted butter, cubed
• 1 large egg

👨‍🍳 Instructions

1. 1Combine all-purpose flour, powdered sugar, and salt in...: Combine all-purpose flour, powdered sugar, and salt in a large bowl. Add cold cubed butter and cut it into the flour using a pastry cutter until it resembles breadcrumbs.
2. 2Crack an egg into the middle of the...: Crack an egg into the middle of the mixture and give it a quick whisk. Use a fork to combine it into a crumbly mixture, then switch to using your hands and press it together until it makes a smooth dough. It will be dry initially but don't add water, as this will make the pastry tough.
3. 3Once you've made a soft dough, place the...: Once you've made a soft dough, place the pastry between two sheets of parchment paper. With a rolling pin, roll it out until it's jus under 1/8 inch (2.5mm) thick.
4. 4Let it rest in the fridge for at...: Let it rest in the fridge for at least an hour.
5. 5Preheat the oven to 350°F/180°C.
6. 6Take the dough from the refrigerator and use...: Take the dough from the refrigerator and use a circle cookie cutter a bit wider than your muffin pan.
7. 7Cut dough circles and prick each middle with...: Cut dough circles and prick each middle with a fork several times. Dust the bottom of the circle with a bit of flour.
8. 8Press it carefully into a muffin hole, using...: Press it carefully into a muffin hole, using your fingers to press it into the edges (though not too hard that the pastry squashes.)
9. 9Repeat with the remaining circles. If you only...: Repeat with the remaining circles. If you only have one muffin pan, they will be baked in batches.
10. 10Bake the cases in the oven for 15-18...: Bake the cases in the oven for 15-18 minutes until they turn golden brown. Let them cool in the pan for 5 minutes, then place them on a wire rack to cool to room temperature. Repeat with the remaining tart cases.