Description
These mini tart shells are crisp, buttery, and lightly sweet—perfect as a base for fruit tarts, chocolate ganache, lemon curd, or cream fillings. Simple ingredients, big payoff.
Ingredients
- 8 tbsp (115 g) unsalted butter, softened
- ½ cup granulated sugar
- ⅛ tsp salt
- 1¼ cups all-purpose flour
📝 Notes
- If using salted butter, omit the added salt
- For extra tenderness, you can replace 2 tbsp flour with cornstarch
Instructions
- In a bowl, cream the butter and sugar until smooth and creamy
- Mix in the salt
- Add flour and mix just until a soft dough forms
- Press dough evenly into mini tart molds
- Chill for 15–20 minutes (important for shape)
- Bake at 170°C / 340°F for 12–15 minutes, until lightly golden
- Cool completely before removing from molds
- Fill as desired
Tips for Success
- Don’t overmix once flour is added
- Press dough thinly and evenly for crisp shells
- Chill before baking to prevent shrinking
- Let cool fully—shells firm up as they cool
Serving Ideas
- Lemon curd + berries
- Chocolate ganache + sea salt
- Vanilla pastry cream + fruit
- Savory fillings if sugar is reduced
Perfect for challenges, prep-ahead desserts, and endless fillings 💛🥧