Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

MINI SWEET TART SHELLS

Serves:12

Serves: 12
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Additional time: Makes 48 tartlet shells

Ingredients

  • For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4 x 1-inch cups.

    2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
    3 cups all-purpose flour
    3/4 cup confectioners' sugar
    1/2 teaspoon salt
    3 large egg yolks
    3 tablespoons ice water
    1 teaspoon vanilla

Preparation

  • Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.
    In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
    Form dough into a ball and divide into 2 pieces.
    Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
    Preheat oven to 400°F. Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled.
    Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep).
    Trim any overhang with a knife and prick bottoms of shells with a wooden pick.
    Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
    Gently loosen shells with a knife and remove from cups, reserving shells for mini fruit tartlets and other confections.
    Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
    main ingredients: type of recipe: cookie  cuisine: France  
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Mini sweet tart shells

Add Comment

* Required information
1000
What is the next number: 10, 12, 14, ..?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer