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Mini tart Shells

Mini tart Shells

These easy tartlet shells are mini tart shells that use only 5 ingredients and do not require any blind baking!


• 8 tbsp unsalted butter see notes for using salted

• ½ cup granulated sugar

• ⅛ tsp salt

• 1 egg

• 250 g all-purpose flour 2 cups flour, spooned and leveled


Making Tartlet Dough

• Using standing mixer with paddle attachment, or using a land held mixer with a large bowl, cream butter, sugar, and salt and medium speed until combined.

• Mix in the egg, scraping down the bowl to ensure it is fully incorporated.

• Add the flour and mix on low until just incorporated, scraping down the bowl as necessary. Do not overmix.

• On lightly floured surface, divide dough into 2 balls and shape each into a dish ½ inch thick.

• Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

Baking Tartlets

• When ready to bake, preheat oven to 325 ℉.

• Remove the dough from the fridge and roll out to about ⅛ inch thick.

• Working quickly so the dough stays cold, cut out circles about ½-1 inch larger than the tart pans and gently place into the tart pans, being careful to not stretch out the dough as you want it to stay in place and not shrink back to it’s original size when baking. Re-roll remaining dough and repeat.

• If mini tarts need more dough, add more dough and press into place. If dough gets too soft, put it back in the fridge or freezer for 10-15 minutes.

• Once you’ve filled the tart shells, cut off an any excess using a knife. You can also roll the rolling pin across the top to remove any excess. Then, score the bottoms of the tarts by gently poking the bottom of the tart shells with a fork about 2-5 times, depending on the side of your shells.

• Before baking, chill or freeze the the tart shells for 15 minutes.

• Then, place the chilled tarts on a baking sheet and bake in the pre-heated oven for 14-18 minutes (for 4 inch tarts), turning pan half way in between. Baking times will vary depending on size of tart shells. See post for more info.

• When tarts are golden brown, remove from oven and let cool.

• Once cooled, remove from mold, add desired filling, and enjoy!


• If using salted butter, omit added salt in recipe.

• Keep the dough cold and firm when filling the tart pans.

• Do not add extra flour to the dough. If/when it starts to get soft, place back in the fridge or freezer to firm up.  

• In order to not have to blind bake these shells, it’s important to not stretch out the dough. That is what causes the shells to shrink as they bake (the same goes for regular sized tart and for pie crust). 

• Baking times will vary depending on size and depth of tart pan. See post for more details. 

• These tarts will last 3-5 days unfilled in an airtight container at room temperature or in the fridge.

• The tart dough or baked and unfilled tarts can be frozen up to a month. 

• This recipe makes about 8-10 four inch mini tarts. I’ve found these 4 inch tart pans with this cookie cutter fit really well.   


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