Mini tart Shells

Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
Total Time: ~1 hour
Yield: 24 mini tart shells

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🛠️ Equipment

• Mini muffin tin or tartlet pan
• Mixing bowls
• Rolling pin
• Round cutter or glass

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🧈 Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter (cold, cut into cubes)
• ¼ cup powdered sugar
• 1 egg yolk
• 2–3 tbsp ice water
• Pinch of salt

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📝 Instructions

1. Make the Dough
   • In a bowl, whisk flour, sugar, and salt.
   • Cut in cold butter with a pastry cutter or fork until crumbly.
   • Mix in egg yolk, then add ice water 1 tbsp at a time until dough just comes together.
2. Chill
   • Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. Shape the Shells
   • Roll dough to about ⅛-inch thick.
   • Cut circles slightly larger than muffin tin cups.
   • Press into mini muffin tin, trimming excess.
4. Blind Bake
   • Prick bottoms with a fork.
   • Line with small parchment squares + baking beads/rice.
   • Bake at 350°F (175°C) for 10 minutes.
   • Remove weights and bake another 3–5 minutes until golden.
5. Cool & Fill
   • Let cool before filling with custard, ganache, lemon curd, or fruit.