🥧 Mini Tart Shells (Sweet Shortcrust Pastry – Pâte Sucrée)
🧾 Ingredients (for ~20–24 mini shells):
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1 1/4 cups (160g) all-purpose flour
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1/2 cup (115g) unsalted butter, cold and cubed
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1/3 cup (40g) powdered sugar (for a sweet version)
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1 egg yolk
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1–2 tbsp cold water (or milk)
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1/4 tsp salt
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Optional: 1/2 tsp vanilla extract or lemon zest
👩🍳 Instructions:
1. Make the Dough:
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In a food processor (or by hand), mix flour, powdered sugar, and salt.
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Add cold butter cubes. Pulse (or rub with fingers) until the mixture looks like coarse crumbs.
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Add egg yolk and vanilla or zest, pulse again.
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Add cold water 1 tbsp at a time until dough just comes together.
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Flatten into a disc, wrap in plastic, and chill 30–60 minutes.
2. Shape the Shells:
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Preheat oven to 175°C (350°F).
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Roll the dough on a floured surface to ~3 mm thickness.
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Cut into rounds slightly larger than your mini tart molds.
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Gently press into greased mini tart pans (or mini muffin tin).
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Trim excess dough and prick the bottoms with a fork.
3. Bake (Blind Baking):
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Line each shell with a small piece of parchment or foil, and fill with pie weights or dry beans.
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Bake for 10 minutes, then remove weights and bake 5–8 minutes more, until golden.
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Cool completely before filling.
✅ Tips:
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For savory shells, omit sugar and add a pinch more salt or herbs like thyme.
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Store unfilled shells in an airtight container for 4–5 days, or freeze for up to a month.
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To avoid puffing up, ensure the dough is chilled and well-pricked before baking.
Would you like a savory variation, no-bake shell, or chocolate tart shell version?