How to make tartlet shells (easy recipe)

I love tartlets. Both to eat them and to make them. I’ve got lots of delicious recipes for making tartlets but it seemed a good idea to start with how to make a tartlet shell recipe from scratch. It’s my favorite base recipe which I use all the time. Now, for baking tartlets you can use tart pans or – as I did here – you can use tart rings or baking rings. Something similar like the ones here.

Important to note is that you need to remove the rings right away after baking for the best result. Since there is no bottom, place them on a baking sheet lined with parchment paper to prevent sticking. You can also use a metal cookie cutter or something similar. Of course also depending wether you’re making mini tarts or a big tart.

To bake or not to bake?

There are multiple ways to bake tartlets. You can bake them first and fill with a cold filling afterwards, like for instance pastry cream or this delicious cherry pie filling.  But you can also bake the tartlets with the filling inside. Think about something like frangipane for instance. Now this is the first of many tart recipes to come and as I said it’s always a good idea to start with the basics!

Keep in mind that I will always give you any special instructions (if there are any) in the recipe card for each separate recipe.

No tart rings?

The rings I linked to above are pretty regularly used but if you don’t want to buy something extra you can use a cupcake liner or muffin tin to do the same. Do make sure to carefully line them with parchment paper. It won’t be as pretty as straight baking rings but it will do if you don’t have those.

Ingredients needed

For making this basic recipe for tartlet shells you will need the following:

• all purpose flour
• almond flour – I love adding a bit of almond flour as it greatly enhances the flavor of the tart dough. It’s just a little bit!
• icing sugar – for the smoothest dough you do not use granulated sugar here
• unsalted butter
• egg – ideally you weigh the egg part (1 oz) to make sure you have the right amount.

In addition to that and the aforementioned tart tins you also need a food processor, plastic wrap and a rolling pin.

Making the tart shells

Now in order to make the tart shells you first mix everything except the egg. Once the other ingredients form a crumbly mix you add the egg and make sure that you end up with a smooth dough. Wrap in plastic wrap and place in the fridge for at least half an hour.

Once the dough is chilled dust your working surface with a bit of flour and roll out the dough to about 4-5mm (0.15 inch) thickness. Now use a cutter that is a few sizes larger than your tart molds or tartlet rings. Line the molds with the circles of dough and cut of the excess dough. Use a fork to make some holes in the dough or use a sharp knife to do the same. You won’t need pie weights for this particular recipe.

Bake your shells for about 12-15 minutes or until light golden brown.

They make for the perfect base for so many delicious things! I love to make them into mini fruit tarts or my favorite lemon tart. So delicious!

Filling

A tartlet base is the pie crust for almost all kinds of tartlets. You can fill them with ganache (mini chocolate tarts!), fruit, jam or whatever else strikes your fancy. It’s an easy recipe for the perfect tartlet shells and will beat pre-made tart shells you might be able to buy in the grocery store for sure.  What is your favorite tart filling?