How to Make Miniature Tart Shells or Tartlets

Mini Tartlet
Elaine Lemm
  • 01 of 07

    Gather the Ingredients

    Ingredients for mini tartlets
    Elaine Lemm

    Mini tartlet shells are a great way to jazz up your bite-sized appetizers and desserts for your next party or gathering. With only three ingredients that are needed to construct this divine mini creations, it's no wonder we can't stop making them for our own shindigs!

    Ingredients you'll need:

    • 1/2 cup butter (softened)
    • 3 ounces cream cheese (softened)
    • 1 cup flour

    Preheat your oven to 350 F for light pans or 325 F for a dark pan.

    Continue to 2 of 7 below.
  • 02 of 07

    Make the Dough

    Mixing tartlet dough
    Elaine Lemm

    After you have gathered all three of your ingredients and preheated your oven, grab a stand mixer or a hand mixer and let's get started!

    1. First thing's first, cream together the butter and cream cheese.
    2. Next, gradually add the flour on low to medium-low setting, until thoroughly combined. 
    Continue to 3 of 7 below.
  • 03 of 07

    Refrigerate Dough

    Refrigerate Dough Ball
    Elaine Lemm

    Once the dough has formed into a ball in the stand mixer, take it out, wrap in plastic wrap, and refrigerate for 15 minutes.

    Continue to 4 of 7 below.
  • 04 of 07

    Divide the Dough

    Balls of tartlet dough
    Elaine Lemm

    After the dough is done chilling in the refrigerator, take it out and divide the dough into 24 (2-inch) balls.

    Then, place each of the balls of dough into a non-greased 24-cup miniature muffin tin and get ready to shape them with your fingers.

    Continue to 5 of 7 below.
  • 05 of 07

    Use Your Thumb

    Using thumb to shape dough
    Elaine Lemm

    There are gadgets that can be used to form the dough into tarts, but we prefer to just use our fingers. 

    In this step, use your thumb to push down lightly on the dough balls, making an indentation.

    Continue to 6 of 7 below.
  • 06 of 07

    Use Your Fingers

    Using finger to shape dough
    Elaine Lemm

    At this point, you can continue to use your thumb to shape the rest of the tart shell. For it to work best, you must rotate the pan.

    For us, it was just easier to use the pointer finger to finish shaping the tarts.

    Go around and shape each of the other cups similarly.

    Continue to 7 of 7 below.
  • 07 of 07

    Finished Tart Shells

    Finished tartlet shells
    Elaine Lemm

    Once you've finished shaping your tartlet shells, bake, unfilled, for 5 to 10 minutes. Or, follow your recipe to fill your tarts, as some call for the tartlets to be filled in an unbaked shell.