Master these delightful Mini Tart Shells and add a touch of class to everything from festive fruit tarts to tasty mini quiches.
Tarts, and potentially their adorable counterparts, mini tart shells, have been enjoyed by many cultures over the centuries. And while they are similar to pies, they don’t have a top crust. Made from buttery pastry dough, they were historically filled with savory items like meat. Over time, thanks to an increased accessibility to sugar, tarts evolved into a chic, sweet dessert.
For myself, mini tart shells, or tartlets, are as nostalgic as can be. I practically grew up in my Ómi’s German bakery in upstate New York, where mini tarts were as in demand as apple strudel and Linzer tortes. I can easily smell the butter crusts and picture the mini tart shells lined up neatly on sheet pans within the towering rolling baker’s rack. The shells were mostly used for juicy peach tartlets with a rich cream cheese filling and topped artistically with sliced peaches and cinnamon. Of course, they can also be filled with other fruit, chocolate mousse, or pastry cream. In later years, when my dad took over the bakery, we used the tartlets for mini Quiche Lorraine and other delightful Mini Quiches.
In my opinion, mini tart shells are more than just cute and versatile—they are epically delicious! Butter is my favorite ingredient and flavor ever, and these bring the butter in every bite. The consistency is flaky, but thicker and more crumbly than a pie crust. Where the pie crust is the vessel for fruit and filling, the tart shells are the main attraction here.
Are Mini Tart Shells Healthy?
Made with common baking ingredients like flour, butter, eggs, milk, and sugar, these mini tart shells are rich in flavor, as well as carbs and fat. So, no, they are not exactly healthy. However, you can fill them with antioxidant-rich fresh fruit for a healthier serving. Alternatively, you can swap out half the sugar for honey and use skim milk instead of whole milk. You can also make these tarts gluten-free by swapping the AP flour for a 1:1 gluten-free flour blend.
My Family’s Secret to Savory Mini Tarts
It is true that you can use these mini tart shells for a savory dish like a quiche. And while some people may like the sweet and savory combo, others may find the amount of sugar in this tart shell recipe to be too sweet for anything but dessert. But don’t throw out this recipe just yet! With one simple swap, we can turn these sugary mini tart shells into the savory crust of your dreams. Ready for my family’s secret? Instead of sugar, use grated Parmesan cheese for a delightful, salty, unsweet mini tart shell that’s perfect for savory fillings.
How to make ahead and store
You can definitely prep these tart shells in advance if you’d like. Once your mini tart shells are completely cool, store them in an airtight container in the refrigerator for up to 4 days. Then add the filling just before you’re ready to serve. Leftover shells may also be stored in a freezer-safe container in the freezer for 3 months.
Serving Suggestions
These mini tart shells are very straightforward and can be filled with whatever happens to be your cup of tea—maybe even served with a cup of tea! One easy choice is a sweet and creamy Custard. This can be served as is, layered with tangy Raspberry Curd, or topped with fresh fruit, such as sliced peaches or strawberries. Similarly to custard, you can fill your mini tart shells with a heap of cold pudding. For something decadent and classic, try Chocolate Pudding or Butterscotch Pudding for dessert. For a breakfast angle, make this Peach Breakfast Quinoa Chia Pudding, and serve it along with a Spinach Omelette or Eggs Benedict Casserole for an epic brunch party.
Ingredients
- 3 cups all-purpose flour
- 1 pinch kosher salt
- 1 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 1 cup powdered sugar
- 3 egg yolks
- 1 teaspoon whole milk
- 1 1/2 teaspoons vanilla extract
Instructions
- Sift together the all-purpose flour and salt. Set aside.
- In a mixer with a paddle attachment, beat the room temperature butter, granulated sugar, and powdered sugar until smooth.
- In a small dish, whisk together the egg yolks, milk, and vanilla extract. Gradually beat this mixture into the creamed butter, scraping the bowl as needed.
- On low speed, gradually add the flour mixture to the butter mixture. Mix until it starts to come together into a dough. If dry, add 1/2 teaspoon more milk at a time until it comes together.
- Form the dough into a disk, wrap it in plastic, and chill for 1 hour.
- Preheat the oven to 350°F.
- Roll out the dough, cut into rounds, and press into mini tart molds. Prick the bottom of the shells with a fork. Chill for 15 minutes, then bake for 12-15 minutes until golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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