Make homemade tartlet shells perfectly with this easy recipe and all my tips for success! These mini tart pastry shells are a perfect base for all your favorite seasonal fillings and fresh fruits.
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Tartlets are small individual pastries, typically consisting of a crispy pie crust and a sweet or savory filling. They offer a delightful combination of flavors and textures in miniature format.
Tart shells are usually made with a tart dough called sweet dough "pâte sucrée" or this French pâte sablée, which serves as a crispy base, and a choice of filling, such as almond cream, pastry cream, ganache, curd, fruits, nuts, or other delicious options, providing endless possibilities in pastry.
Creating them requires a certain technique, especially for preparing the pastry and baking, but the end result is a delightful treat to enjoy on any occasion.
Why you'll love this recipe
More basic pastry recipes? Give these a try, French classic puff pastry, French meringue, and Whipped chocolate ganache.
Ingredients Notes
You need these ingredients to make mini tartlet shells:
- Flour: Use all-purpose flour for a basic tartlet dough. For more specific tartlets, such as shortcrust pastry, you can opt for soft wheat flour or almond flour for a different flavor.
- Almond Powder: Almond powder can be added to the dough to impart a hazelnut flavor and a softer texture. It is commonly used in almond or fruit tartlets.
- Salt: Use regular table salt, but avoid coarse sea salt or kosher salt as they may not dissolve well in the dough.
- Sugar: Confectioners' sugar is commonly used in sweet pastry recipes for a finer texture and better incorporation into the dough.
- Butter: Prefer unsalted butter to control the amount of salt in the dough. Choose good-quality butter, as its taste will influence the final result of your tartlets.
- Egg: Eggs provide structure and binding to the dough. Opt for medium-sized eggs unless otherwise specified in the recipe.
How to Make Mini Tart Shells
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Flour: Use all-purpose flour for a basic tartlet dough. For more specific tartlets, such as shortcrust pastry, you can opt for soft wheat flour or almond flour for a different flavor.
- Almond Powder: Almond powder can be added to the dough to impart a hazelnut flavor and a softer texture. It is commonly used in almond or fruit tartlets.
- Salt: Use regular table salt, but avoid coarse sea salt or kosher salt as they may not dissolve well in the dough.
- Sugar: Confectioners' sugar is commonly used in sweet pastry recipes for a finer texture and better incorporation into the dough.
- Butter: Prefer unsalted butter to control the amount of salt in the dough. Choose good-quality butter, as its taste will influence the final result of your tartlets.
- Egg: Eggs provide structure and binding to the dough. Opt for medium-sized eggs unless otherwise specified in the recipe.
- Roll out the dough: Remove the dough from the refrigerator and roll it out with a rolling pin on a lightly floured work surface or between two sheets of parchment paper.
- Cut: Using a cookie cutter or your tartlet ring, cut out small dough discs that will serve as the base for the mini tartlets. Then, using a pizza cutter, cut long strips slightly wider than the depth of your tartlet rings.
- Chill: Place your sweet pastry discs and strips in the freezer for about 10 minutes.
- Line the tart pans: Start by placing the disc in the bottom of the tartlet ring (preferably perforated tart rings), then position the strip of pastry along the edges. Press gently to seal the two pieces of dough, and using a knife, trim the excess from the top of the strip.
- Freeze the tart shells: Place your unbaked mini tartlet shells in a baking sheet covered with a silicone baking mat in the freezer for at least 1 hour.
- Preheating: Preheat the oven to 175°C (345°F) and remove the unbaked tartlet bases from the freezer.
- Baking: Bake the mini tartlets in the oven for approximately 10-15 minutes or until they are golden brown.
- Egg wash: Unmold the tartlet shells from the tart molds and apply an egg wash using a pastry brush over the entire surface of the mini tartlets, then bake them again for 5 minutes.
- Cooling: Allow the tart shells to cool completely at room temperature on a cooling rack before filling them with your creams and fruits.
Filling idea for your mini tarts
Sweet tarts:
- Lemon curd and Italian meringue: Create lemon meringue tartlets with a generous layer of lemon curd and a delicious Italian meringue.
- Almond frangipane tartlet: Prepare almond cream tartlets, filled with fruits such as raspberries, pears à la Bourdaloue, or rhubarb for a gourmet touch.
- Chocolate tartlets: Opt for a chocolate ganache for chocolatey tartlets, inspired by chocolate tartlets or caramel chocolate tart.
- Mini Fruit Tarts: Create delightful mini fresh fruit tartlets by filling your tartlet shells with pastry cream, compote, and jam, and adding fruits like fresh strawberries for strawberry tart, raspberry tart, or this traditional apple tart.
Savory tarts:
- Lorraine Quiche Tartlets: Prepare Lorraine quiche tartlets with a flavorful filling of bacon, eggs, and cream.
- Goat Cheese and Spinach Tartlets: Combine creamy goat cheese and spinach for savory tartlets rich in flavors.
- Mushroom Tartlets: Make mushroom tartlets by mixing sautéed mushrooms with a creamy sauce for a comforting dish.
- Grilled Vegetable Tartlets: Top your tartlets with grilled vegetables such as zucchini, peppers, and tomatoes for a delicious vegetarian option.
- Smoked Salmon Tartlets: Create smoked salmon tartlets with cream cheese and thin slices of salmon for an elegant appetizer.
Storage and Freeze
At room temperature: In an airtight tin for up to 4 days without filling, or with filling in the fridge for up to 5 days in an airtight container or under plastic wrap.
How to Freeze Them: You have several options for freezing these tartlets. You can freeze the raw dough, freeze the tart shells before baking once they're shaped (for up to 3 months), or freeze the baked tart shells after they have completely cooled.
Tips for this recipe
Variations & Substitutions
FAQ - Frequently Asked Questions
How to prevent the pastry from shrinking during baking?
To prevent the pastry from shrinking, make sure it rests in the refrigerator overnight or is completely frozen before baking, and prick it with a fork to allow steam to escape during baking.
Can I use a food processor to make mini tart shells?
Yes, you can use a food processor to make mini tart shells. You can mix all the ingredients in the food processor, ending with adding the egg for this recipe.
Can I make mini tartlets in a muffin tin?
Yes, you can make mini tartlets in a mini muffin pan by cutting the pastry dough with a cookie cutter and then placing it into the muffin cups before filling with your desired fillings.
Is it necessary to blind-bake tartlets?
Blind baking may not be necessary if the pastry has rested in the refrigerator or has been frozen before baking.
More pastry crust
I hope you love these tartlet shells. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Tartlet shells
- Total Time: 35 minutes
- Yield: 8 tarts
Description
Recipe for sweet shortcrust pastry to make homemade mini tart shells (for about 8 tarts, 4 inch - about 10 cm in diameter).
Ingredients
- 150 g (1 ¼ cups) Unsalted Butter - softened
- 80 g (¾ cup) Powdered Sugar - Confectioners' Sugar
- 50 g (½ cup) Almond Meal - or hazelnuts meal
- 1 Egg - at room temperature
- ¼ teaspoon of Fine Salt
- 250 g (2cups) Flour - All-Purpose
Instructions
Preparation of pate sucrée:
- In the bowl of the stand mixer fitted with the flat beater attachment, place the softened butter with the confectioners' sugar, almond powder, and egg.
- Beat at medium speed for about 2 minutes until you have a creamy and homogeneous mixture.
- Add the flour and salt, and mix again at medium speed just enough to incorporate them.
- Scrape the sides of the bowl with a pastry scraper and gather the dough into a ball.
- Cover it with plastic wrap directly in contact with the dough and let it rest in the refrigerator for at least 30 minutes before using it for your tart crusts.
Shaping:
- Roll out the dough between two sheets of parchment paper using a rolling pin to a thickness of about 3 mm.
- Place the dough disc in the freezer for 5-10 minutes, then cut out circles of the same diameter as your tartlet rings and also cut long strips slightly wider than the depth of your tartlet rings.
- If necessary, return the cutouts to the freezer for a few minutes to facilitate assembly. Start by placing the bottom circle, then the strip along the edges, lightly seal with your fingers and trim any excess with a knife.
- Return the tartlet shells to the freezer for at least 1 hour.
Baking:
- Preheat the oven to 175°C (345°F) and bake the tartlet bases for about 10-15 minutes or until they are nicely golden.
- Allow the tartlets to cool at room temperature on a cake rack before filling them.
Notes
Storage: Baked tartlets can be kept at room temperature in an airtight container for approximately 2-4 days, while raw pastry can be refrigerated under plastic wrap for 3-4 days. They can also be frozen, either baked or unbaked, for up to 3 months.
Egg wash tip: To give it a more golden color and make it waterproof, beat an egg or egg yolk with a fork in a small bowl, then apply it to the cooked pastry with a brush and bake again for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: tartlets, mini tarts,
- Cuisine: French
Nutrition
- Serving Size: 1 shells
- Calories: 446
- Sugar: 10.9 g
- Sodium: 84.4 mg
- Fat: 27.1 g
- Carbohydrates: 39.9 g
- Protein: 10.2 g
- Cholesterol: 63.6 mg
Wow these tarts are really perfect, I'd like to make the same, I'll keep your recipe to try soon, thank you very much.
Eliane