Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
Total Time: ~1 hour
Yield: 24 mini tart shells
🛠️ Equipment
- Mini muffin tin or tartlet pan
- Mixing bowls
- Rolling pin
- Round cutter or glass
🧈 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
📝 Instructions
- 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.
- Chill
- Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 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.
- 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.
- Cool & Fill
- Let cool before filling with custard, ganache, lemon curd, or fruit.
