Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons cold water (as needed)
- Optional: 1/2 teaspoon vanilla extract (for sweet tart shells)
Instructions
In a large mixing bowl, whisk together the flour, powdered sugar, and salt. This combination will form the dry base of your tart dough. The powdered sugar gives the shell a smooth, melt-in-your-mouth texture that’s just a touch sweet, making it suitable for various fillings.
Add the cold, cubed butter to the bowl. Using a pastry cutter, fork, or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. This step is crucial for a flaky texture, so don’t overwork the butter.
Mix in the egg yolk and vanilla extract (if using). Stir gently until the dough starts to come together. The egg yolk adds richness and helps bind the dough without making it too tough.
Begin adding the cold water, one tablespoon at a time, mixing just until the dough holds together when pinched. Avoid adding too much water, which can make the dough sticky and hard to work with.
Gather the dough into a ball, flatten it into a disk, and wrap it tightly in plastic wrap. Chill it in the refrigerator for at least 30 minutes. This resting time allows the gluten to relax and makes the dough easier to roll and shape.
Preheat your oven to 350°F (175°C). Lightly grease your mini tart pans or mini muffin tin, or line them with parchment if needed.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Using a round cookie cutter or glass slightly larger than your tart pans, cut out circles of dough. Gently press each circle into the tart molds, smoothing it evenly along the base and sides.
Use a fork to gently prick the bottom of each tart shell. This helps prevent puffing during baking by allowing steam to escape.
Place the filled tart pans in the freezer or fridge for about 10 minutes before baking. This helps the shells keep their shape and prevents shrinkage.
Bake the tart shells in the preheated oven for 15–20 minutes, or until the edges are lightly golden. If you’re baking them with weights, line the shells with parchment and fill with baking beans or rice for the first 10 minutes, then remove the weights and continue baking until done.
Once baked, let the shells cool in the pan for 5–10 minutes, then carefully remove and cool fully on a wire rack. They’re now ready to be filled with your favorite ingredients.
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 15–20 minutes
Nutrition
- Calories: 95
- Sugar: 2g
- Fat: 6g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g