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Mini Tart Shells

Jen Paleracio
Crispy, buttery, and complements the custard filling for my Mini Custard Fruit Tarts
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American

Equipment

  • Mini tart molds
  • Food processor
  • baking sheet pan
  • Pie weights

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted cold butter, cubed
  • 1 egg yolk
  • 2 tablespoons cold water

Instructions
 

  • In a food processor, combine flour, sugar, salt, and process until combined. Add the cold butter and continue pulsing until it resembles coarse crumbs.
  • In a small bowl, mix egg yolk and cold water. Slowly pour the mixture into the food processor's feed tube. Process until the dough comes together and the sides of the food processor are clean (about 2 minutes).
  • Remove the dough from the food processor and form it into a ball, then flatten it into a disk. Wrap in plastic and chill for 20 minutes or until firm.
  • Remove from the fridge and leave out for 5 minutes to make sure it is pliable enough to roll out.
  • Lightly dust the surface with flour, and roll the dough in 1/2 inch thick about 10-12 in diameter. Use a cookie cutter or glass and cut the dough into 1/4 inch larger than your tart mold. See NOTE #1
  • Press the dough into each mold making sure there's no air pocket. Use a fork to prick holes into the tart shells. Chill for another 30 minutes. See NOTE #2
  • Preheat the oven to 425ºF. Remove the tart shells from the fridge, place a parchment paper or coffee filter on top, and fill them with some pie weights. Or you can use uncooked rice or beans.
  • Bake for 5-8 minutes or until slightly browned. Then remove the weights (be careful they're hot). Place them back in the oven and bake for another 5 minutes or until crispy and golden brown. Cool completely before adding any filling.

Video

Notes

NOTE #1 The dough will shrink as it bakes and without the extra inch of dough, the tart will not fill the mold properly. In this recipe, I cut the dough just enough to cover the sides of the mold. I was happy when it came out of the oven, there's not a lot of shrinkage, and the tart shells look just fine. 
 
NOTE #2 The baking term "docking" means using a fork to prick the bottom of the dough to prevent them from puffing up during baking. This creates small holes that allow steam to escape as the crust bakes, which helps to keep the crust flat and even. 
 
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