Tartlet shells are the perfect base for both sweet and savory fillings. With their delicate, buttery texture, these mini pastry shells are ideal for holding everything from fruit and custard to chocolate and cream cheese fillings.
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Whether you’re preparing them for a special occasion or a simple snack, making tartlet shells from scratch is easier than you might think. Let’s dive into the simple steps to create these delicious, crispy pastry shells!
Kitchen Equipment Needed
- Tartlet pans or muffin tin
- Food processor (optional)
- Rolling pin
- Fork
- Parchment paper
- Pie weights or dry beans (optional)
- Cooling rack
Ingredients Overview
The dough for tartlet shells is simple, with a few key ingredients:
- Flour: The base of the dough.
- Butter: Provides a rich and flaky texture to the shells.
- Sugar: Adds sweetness, especially if making a sweet tart.
- Salt: Balances the flavors.
- Egg yolk: Helps bind the dough together and adds richness.
- Cold water: Needed to bring the dough together without making it too sticky.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar (for sweet tarts) or 1/4 tsp salt (for savory tarts)
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 1 large egg yolk
- 1-2 tbsp ice water (more if needed)
Step-by-Step Instructions
1. Prepare the Dough
- In a food processor, combine the flour, sugar (or salt), and cold butter. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse a few more times until the mixture is combined.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough begins to come together. Be careful not to overwork the dough.
2. Chill the Dough
- Turn the dough out onto a piece of plastic wrap and shape it into a disk. Wrap it tightly and chill in the refrigerator for at least 30 minutes to an hour. This will help the dough firm up and make it easier to roll out.
3. Roll Out the Dough
- Once chilled, remove the dough from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8-inch thickness.
4. Fit the Dough into Tartlet Pans
- Using a round cutter or a glass, cut circles of dough that are slightly larger than your tartlet pans.
- Gently press the dough circles into the tartlet pans, making sure the dough fits snugly against the sides. Trim any excess dough around the edges.
- Use a fork to prick the bottom of each tartlet shell several times to prevent the dough from puffing up during baking.
5. Blind Bake the Tartlet Shells
- To prevent the shells from shrinking, line each tartlet shell with parchment paper and fill them with pie weights or dry beans.
- Bake at 375°F (190°C) for 10-12 minutes, or until the edges begin to turn golden.
- Remove the parchment paper and weights, then return the tartlets to the oven for another 5-7 minutes to finish baking until golden brown and crisp.
6. Cool and Fill
- Allow the tartlet shells to cool in the pans for a few minutes before transferring them to a cooling rack to cool completely.
- Once the tartlet shells have cooled, they are ready to be filled with your choice of sweet or savory filling.
Recipe Tips
- Chill the dough: Make sure the dough is cold before baking, as this will help the crust hold its shape and be flakier.
- Blind baking: If your filling doesn’t require baking, blind-bake the tartlet shells to prevent a soggy bottom.
- Flavor variations: For savory tartlets, you can add fresh herbs or grated cheese to the dough for added flavor.
What to Serve With This Recipe
These tartlet shells are versatile! Serve them with:
- Sweet fillings: Fruit, chocolate ganache, pastry cream, or whipped cream.
- Savory fillings: Quiches, spinach and feta, roasted vegetables, or goat cheese and caramelized onion.
Frequently Asked Questions
Can I freeze the dough for later use?
Yes, you can freeze the dough for up to 3 months. Simply wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. When ready to use, let it thaw in the refrigerator overnight before rolling it out.
How do I know when the tartlet shells are done?
The shells should be golden brown and crisp. Check the edges to ensure they are fully cooked. If the center looks undercooked, return the shells to the oven for a few more minutes.
Can I use a muffin tin if I don’t have tartlet pans?
Yes, a muffin tin works as a great alternative to tartlet pans. Just be sure to grease the tin or use cupcake liners to make removing the shells easier.
Serving Suggestions
Fill your tartlet shells with a variety of delicious fillings to create bite-sized treats perfect for any occasion! Serve them as appetizers at a dinner party, as part of a brunch spread, or for dessert with a creamy custard or fresh fruit topping.
How to Make Tartlet Shells
Tartlet shells are the perfect base for both sweet and savory fillings. With their delicate, buttery texture, these mini pastry shells are ideal for holding everything from fruit and custard to chocolate and cream cheese fillings.
Equipment
- Kitchen Equipment Needed:
- - Tartlet pans or muffin tin
- Food processor (optional)
- Rolling Pin
- - Fork
- Parchment paper
- - Pie weights or dry beans (optional)
- Cooling rack
Ingredients
- ### Ingredients Overview
- The dough for tartlet shells is simple with a few key ingredients:
- - **Flour**: The base of the dough.
- - **Butter**: Provides a rich and flaky texture to the shells.
- - **Sugar**: Adds sweetness especially if making a sweet tart.
- - **Salt**: Balances the flavors.
- - **Egg yolk**: Helps bind the dough together and adds richness.
- - **Cold water**: Needed to bring the dough together without making it too sticky.
- ### Ingredients
- - 1 1/4 cups all-purpose flour
- - 1/4 cup granulated sugar for sweet tarts or 1/4 tsp salt (for savory tarts)
- - 1/2 cup unsalted butter chilled and cut into small cubes
- - 1 large egg yolk
- - 1-2 tbsp ice water more if needed
Instructions
- ### Step-by-Step Instructions
- #### 1. Prepare the Dough
- In a food processor, combine the flour, sugar (or salt), and cold butter. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse a few more times until the mixture is combined.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough begins to come together. Be careful not to overwork the dough.
- #### 2. Chill the Dough
- Turn the dough out onto a piece of plastic wrap and shape it into a disk. Wrap it tightly and chill in the refrigerator for at least 30 minutes to an hour. This will help the dough firm up and make it easier to roll out.
- #### 3. Roll Out the Dough
- Once chilled, remove the dough from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8-inch thickness.
- #### 4. Fit the Dough into Tartlet Pans
- Using a round cutter or a glass, cut circles of dough that are slightly larger than your tartlet pans.
- Gently press the dough circles into the tartlet pans, making sure the dough fits snugly against the sides. Trim any excess dough around the edges.
- Use a fork to prick the bottom of each tartlet shell several times to prevent the dough from puffing up during baking.
- #### 5. Blind Bake the Tartlet Shells
- To prevent the shells from shrinking, line each tartlet shell with parchment paper and fill them with pie weights or dry beans.
- Bake at 375°F (190°C) for 10-12 minutes, or until the edges begin to turn golden.
- Remove the parchment paper and weights, then return the tartlets to the oven for another 5-7 minutes to finish baking until golden brown and crisp.
- #### 6. Cool and Fill
- Allow the tartlet shells to cool in the pans for a few minutes before transferring them to a cooling rack to cool completely.
- Once the tartlet shells have cooled, they are ready to be filled with your choice of sweet or savory filling.
- ### Recipe Tips
- - **Chill the dough**: Make sure the dough is cold before baking, as this will help the crust hold its shape and be flakier.
- - **Blind baking**: If your filling doesn’t require baking, blind-bake the tartlet shells to prevent a soggy bottom.
- - **Flavor variations**: For savory tartlets, you can add fresh herbs or grated cheese to the dough for added flavor.
- ### What to Serve With This Recipe
- These tartlet shells are versatile! Serve them with:
- - **Sweet fillings**: Fruit, chocolate ganache, pastry cream, or whipped cream.
- - **Savory fillings**: Quiches, spinach and feta, roasted vegetables, or goat cheese and caramelized onion.
- ### Frequently Asked Questions
- **Can I freeze the dough for later use?**
- Yes, you can freeze the dough for up to 3 months. Simply wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. When ready to use, let it thaw in the refrigerator overnight before rolling it out.
- **How do I know when the tartlet shells are done?**
- The shells should be golden brown and crisp. Check the edges to ensure they are fully cooked. If the center looks undercooked, return the shells to the oven for a few more minutes.
- **Can I use a muffin tin if I don’t have tartlet pans?**
- Yes, a muffin tin works as a great alternative to tartlet pans. Just be sure to grease the tin or use cupcake liners to make removing the shells easier.
- ### Serving Suggestions
- Fill your tartlet shells with a variety of delicious fillings to create bite-sized treats perfect for any occasion! Serve them as appetizers at a dinner party, as part of a brunch spread, or for dessert with a creamy custard or fresh fruit topping.
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