Mini Tart Shells Recipe

Homemade mini tart shells on white kitchen counter

Crispy, buttery mini tart shells that are perfect for both sweet and savory fillings. Easy to make, customizable, and ready in under 30 minutes; your new go-to base for elegant desserts or appetizers.

No ratings yet

Print Pin

Course: Appetizer, Dessert

Cuisine: American, French

Prep Time: 15

Cook Time: 20

Chill Time: 30

Total Time: 1 5

Servings: mini tart shells

Calories: 140kcal

Cost: 4

Equipment

Mini tart pan or muffin tin 12-cup pan preferred
Rolling pin Lightly floured
Round cookie cutter 3-inch diameter
Pastry cutter For blending butter
Fork To prick dough
Parchment paper Cut into small squares
Pie weights or dried beans For blind baking

Ingredients

1.5 cups all-purpose flour spoon and level
0.5 cup unsalted butter cold and cubed
0.25 cup granulated sugar omit for savory shells
1 large egg yolk room temperature
2-3 tablespoon ice water add as needed
0.25 teaspoon salt enhances flavor
0.5 teaspoon vanilla extract optional for sweet version
1 tablespoon cocoa powder optional for chocolate shells
2 tablespoon finely ground almonds optional for nutty flavor
1 teaspoon lemon zest optional for citrus variation

Instructions

Combine flour, sugar, and salt. Cut in cold butter until crumbly.
Add egg yolk and ice water until dough forms. Wrap and chill.
Roll dough to ⅛-inch thickness; cut circles and press into mini tart pans.
Prick bottoms with a fork; freeze for 15 minutes.
Line with parchment; fill with pie weights.
Bake at 375°F for 12–15 minutes, then remove weights and bake 5–7 more minutes.
Cool completely on a wire rack before filling.

Notes

Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition