Go Back
Mini Baked Tart Shells

Classic Baked Tart Shells

These mini baked tart shells bring together simple ingredients and careful technique to create a pastry base that feels both refined and approachable, even for someone who is new to baking. By learning to handle cold butter, to mix the dough gently and to respect resting and chilling times, you gain control over texture and shape in a way that instantly elevates your results. Each shell emerges from the oven light golden, crisp at the edges and tender at the base, ready to hold whatever filling you choose, from bright fruit to rich creams or savoury blends. This recipe is designed to give you confidence, explaining not only what to do but why each step matters, so you can repeat the success whenever you wish. 
Print Recipe Pin Recipe

Ingredients

  • All‑purpose flour — 1½ cups (180 g)
  • Unsalted butter (cold, cubed) — ½ cup (115 g)
  • Powdered sugar — 2 tbsp
  •  Salt — ¼ tsp
  • Egg yolk — 1
  • Cold water — 2–3 tbsp

Instructions
 

  • Mix flour, powdered sugar and salt until evenly combined
  • Rub cold cubed butter into the dry mixture until it resembles fine breadcrumbs
  • Add egg yolk and cold water and gently bring the dough together without kneading
  • Wrap the dough and chill in the fridge for 20–30 minutes
  • Roll the dough thinly on a lightly floured surface
  • Fit the pastry into mini tart moulds and trim the edges
  • Prick the bases with a fork and chill for 10 minutes
  • Bake at 180°C (350°F) for 15–18 minutes until light golden
  • Cool completely before removing from the moulds
  • Store in an airtight container until ready to fill

Notes

There is something irresistibly elegant about a perfectly baked mini tart shell, crisp at the edges, tender at the base, and ready to cradle any filling you can imagine, from silky custards to fresh fruit or rich ganache. In this recipe, we take a classic shortcrust base and turn it into petite shells that look like they belong in a patisserie window, yet are simple enough for a beginner to master. You will learn how to work with cold butter, understand why the dough should resemble breadcrumbs, and see how minimal handling keeps the pastry wonderfully delicate. I will guide you through resting the dough properly, rolling it thinly without tearing, and fitting it neatly into tart moulds so that each shell bakes evenly and holds its shape. 

Nutrition

Serving: 25gCalories: 140kcalCarbohydrates: 15gProtein: 2.3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.3gCholesterol: 35mgSodium: 55mgPotassium: 35mgFiber: 0.7gSugar: 2gVitamin A: 260IUCalcium: 10mgIron: 0.9mg