Making tart shell at home is not a difficult task however you need a perfect recipe.Earlier also I made tart shells but this time tried with a different recipe(with egg)and it turned out excellent.The recipe is incredibly simple. I made these in regular muffin pan since I don’t have a tart pan.You can bake this mini tart shells/tarlet shells in advance and can store in the refrigerator for a week.Just make sure you wrap the shells properly with a plastic wrap/cling wrap.
So lets begin the recipe with step by step picture….
4 ounces butter,softened
2/3 cup of caster sugar(powder sugar)
2 cups of all-purpose flour
1/2 teaspoon of salt
Sift the flour and salt and keep aside.
Take a bowl and add butter and beat until it becomes light and fluffy.
Now add the sugar and beat again until sugar dissolves.
Add egg and beat well.
Now gradually add the flour and beat until everything incorporates.
Finally by using your hand knead it properly to form a soft dough.
Wrap the dough with a cling wrap and rest the dough for about 20-30 minutes.
Preheat the oven at 180 degree C (375 F) for 2-3 minutes.
Take the dough and lightly flour your work surface and roll out the dough to about 1/8 inch thick round.
Using a small cookie cutter cut it out in circle shape.
I don’t have tart shell mold, so I had to improvise with a muffin pan, and I have use some silicon cupcake molds also.But if you already have tart shell molds then use them.
Grease the molds with butter and place those mini tart shells on individual molds.Press it with you hands and finally using a fork gently prick the bottom of the dough couple times.
Bake it for 10-15 minutes or until the edges of the tart turn a light shade of golden brown. Let the tartlets cool for a couple minutes.
Once your tartlets/mini tart shells cools completely you can feel them with your desired fillings.