|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 217g||79%|
|Dietary Fiber 8g||27%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make your own mini tart shells, or tartlets, with this recipe. It's not hard to do—it just takes a little planning and chilling. The recipe is similar to a pie crust recipe, which typically uses butter and shortening, but it's less flaky—you want it to be able to stand up to myriad fillings. In this recipe, the combination of unsalted butter and cream cheese makes this dough tender but with a slight tang.
Once you've made the shells, there's a wide variety of things you can do with them. They're great filled with nut-based treats such as pecan pie filling to make pecan tassies. Once they're baked, you can fill them with fresh fruit or prepared ingredients that require very little baking, or none at all. Imagine them filled with mixed summer berries tossed with a little lemon juice and cornstarch, and popping them in the oven for a quick bake. Or fill them with a freshly made lemon curd to make miniature lemon pies. Try them with this fruit tart recipe with pastry cream or with passion fruit, or go completely savory with a caramelized garlic tart.
1/2 cup (4 ounces) unsalted butter
3 ounces cream cheese
1 cup (120 grams) all-purpose flour
Gather the ingredients.
In a mixing bowl, cream together the butter and cream cheese.
Gradually add flour until well mixed.
Form into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature muffin tin.
Preheat oven to 350 F or 325 F for a dark pan.
Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, the filled shells are baked from 15 to 25 minutes.
Unfilled shells can be baked for 5 to 10 minutes.
How to Store and Freeze Mini Tart Shells
- Mini baked tart shells can be stored in the refrigerator for up to five days.
- Place baked shells in a freezer-safe bag or airtight container—being careful not to break any. They can be frozen for up to three months. This application works best if you are going to fill them at a later date with something that does not need to be baked, such as a curd or a pastry cream.
If you'd like, you can use this recipe for regular muffin/cupcake-sized tarts. Just be aware that they will take a few minutes longer to bake, and the yield will go down.