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Easy Mini Tart Shells for Perfect Sweet Creations

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These easy mini tart shells are buttery, flaky, and come together in about 30 minutes. Perfect for any filling, they are a foolproof, crowd-pleasing dessert that looks like you spent hours in the kitchen.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1–2 tablespoons ice-cold water
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
  2. In a medium mixing bowl, whisk together the flour, sugar, and salt.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  4. In a small bowl, whisk together the egg yolk, vanilla extract, and 1 tablespoon of ice-cold water. Pour this mixture over the flour-butter mixture. Stir with a fork until the dough starts to come together. If it seems dry and crumbly, add the remaining tablespoon of water, one teaspoon at a time, until the dough holds together when squeezed.
  5. Scoop out about 1 tablespoon of dough (roughly 15-18 grams) and roll it into a smooth ball. Place it in one cup of a mini muffin tin. Repeat with the remaining dough to make about 24 balls.
  6. Using your thumb or the back of a small measuring spoon, press each dough ball into the bottom and up the sides of the muffin cup. Aim for the edges to be slightly higher than the rim of the pan.
  7. Place the muffin tin in the refrigerator for 10-15 minutes to chill the shells.
  8. After chilling, gently prick the bottom of each shell a few times with a fork.
  9. Bake for 12-15 minutes, or until the shells are golden brown around the edges and lightly golden on the bottom.
  10. Remove the tin from the oven and let it cool on a wire rack for 5 minutes. Then, gently run a small offset spatula or a butter knife around the edges of each shell to loosen them. Carefully lift them out and transfer them to the cooling rack to cool completely before filling.

Notes

Keep all ingredients cold for best results. Do not overwork the dough. Chilling the pressed shells before baking is crucial to prevent shrinking. Unfilled shells can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month. Fill just before serving to maintain crispness.

Nutrition

Keywords: mini tart shells, easy tart shells, mini tart recipe, press-in tart shells, buttery tart shells, mini dessert shells, tartlet shells

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