|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 155g||198%|
|Saturated Fat 80g||399%|
|Total Carbohydrate 2601g||946%|
|Dietary Fiber 92g||328%|
|Total Sugars 12g|
|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 with this recipe. They're great filled with treats like pecan pie filling to make pecan tassies or lemon curd to make miniature lemon pies.
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, 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 baked tart shells can be stored in the refrigerator for up to five days.
- Place these shells in a freezer-safe bag or airtight container—being careful not to break any—and they can be frozen for up to three months.