SWEET MINI TART SHELLS
Mini tart shells are the delightful bite-sized wonders that captivate our taste buds with their delicate, flaky crusts and endless possibilities for delectable fillings.
Servings: 12 3-inch shells
Calories: 198kcal
Equipment
- 12 mini tart molds 3-inch
- 1 cookie cutter 4-inch
Ingredients
- 2 ½ cup (300 g) all-purpose flour
- ½ cup (100 g) fine granulated sugar
- ¾ cup (200 g) softened butter
- 2 large egg yolks
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Instructions
- In the bowl of an electric mixer, cream together the butter and sugar until they are well combined. Scrape down the sides of the bowl using a rubber spatula. Mix in the egg yolk and lemon juice. Mix on low speed until the consistency is homogenous.
- Keep the mixer on low speed and add sifted flour and lemon zest. Mix until the dough comes together.
- Turn the dough out onto a lightly floured surface and gently knead it for a few moments to bring it together. Form the dough into a disc and wrap it in a plastic food wrapper and refrigerate for 2 hours.
- Roll the dough in between two parchment papers into a ⅛ inch thick (3 milimeters). Cut out circles with a cookie dough of 4-inch and place the piece of the dough inside the tart mould. Lightly press the sough into the tart mould and remove excess dough if necessary with a butter knife. Repeat until all 24 tart pans are filled.
- Gently prick the bottoms of the tarts with a fork, about 4–5 times, and then place the baking sheet with filled moulds for 20 minutes in the refrigerator. In the meanwhile, preheat the oven to 350 F/ 177 C & place the rack in the middle.
- Remove the baking sheet with mini tarts and place them in the preheated oven. Bake the mini tarts for 10- 12 minutes.
- Once the tarts are baked, remove them from the oven a let them sit at room temperature for 15 minutes. Remove the tart shells by gently tapping on the table with the side of the mould. The mini tart shell should come out easily. Fill the tarts shells with your desired filling.
Notes
Notes:
- Always cut out the dough 1-inch larger than the outer opening of the mini tart mould is.
- If you decide to use a muffin pan as the mould for the mini tart, butter slightly the bottom of the muffin pan for easier release.
- To avoid shrinkage of the tart, always refrigerate the filled mini tart moulds, at least 20 minutes prior to baking.
- This recipe makes 12-15 mini tarts with mould size of 3 inch.