I saw a recipe for tartlets at Sugar Salt Magic, and wanted to try it for myself. I made a few minor tweaks to get it just the way I wanted it, and now I have a new favorite.

These miniature tart shells are made in a muffin tin, so they’re really small, but with all the rich fillings you can put in them, they’re the perfect size.

Easy Step-By-Step Instructions for Miniature Tart Shells

Tartlet pastry — In a mixing bowl (or food processor), whisk together 1 ¾ cups (8 ounces) all-purpose flour, ½ cup (2 ounces) powdered sugar, and ¼ teaspoon salt.

Miniature tart pastry — Add ½ cup (4 ounces) cold, grated butter, and mix with beaters (or food processor) until mixture looks like pebbly sand.

Miniature tart shells — Add 1 large egg (cold and beaten. I didn’t beat the one in the photo, and I regretted it.) and 2-3 tablespoons ice water (1 tablespoon at a time), and mix on low speed just until it begins to form clumps.

Miniature tart crusts — … gently roll pastry to about 1/8 inch thickness, turning often and dusting with more flour as needed.

Tartlet Crusts — … gently transfer them (you may need to use a spatula for this) to a muffin tin.

Tartlet shells — Cover and chill 2 hours or overnight. DO NOT skip the chilling!

Mini tart shells — Bake 20 minutes, and remove cupcake liners. If filling will be baked, bake shells another 2-3 minutes to set and brown bottoms. If filling won’t be baked, bake shells another 7-10 minutes or until golden brown.

Free Printable Recipe for Miniature Tart Shells

Miniature Tart Shells

Print Recipe Pin Recipe

Ingredients

1 ¾ cups (8 ounces) all-purpose flour
½ cup (2 ounces) powdered sugar
¼ teaspoon salt
½ cup (4 ounces) cold butter, grated
1 large egg cold and beaten
2-3 tablespoons ice water

Instructions

In a mixing bowl (or food processor), whisk together flour, powdered sugar, and salt. Add cold, grated butter, and mix with beaters (or food processor) until mixture looks like pebbly sand. Add egg and ice water (1 tablespoon at a time), and mix on low speed just until it begins to form clumps. Use hands to form into a ball, handling only as much as necessary. Then flatten slightly into a disk.
Lightly dust work surface and top of dough with flour, and gently roll pastry to about 1/8 inch thickness, turning often and dusting with more flour as needed.
Cut 3 ½ inch circles (or circles slightly larger than muffin tin openings), and using a spatula, gently transfer them to muffin tin, pressing into corners to form shells.
Cover and chill 2 hours or overnight. DO NOT skip the chilling!
Preheat oven to 350 degrees F.
Prick bottoms of shells a few times with a fork. Place cupcake liners into pastry, and fill with rice or pie weights. Bake 20 minutes, and remove cupcake liners.
If filling will be baked, bake shells another 2-3 minutes to set and brown bottoms. If filling won’t be baked, bake shells another 7-10 minutes or until golden brown. Allow to cool in pan 2-3 minutes, and then carefully remove and transfer to wire rack to cool completely.

Notes

Makes 12 mini shells