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Mini sweet tart shells | wefacecook.com Mini sweet tart shells | wefacecook.com
Recipe

MINI SWEET TART SHELLS

Serves: 12
If they like it, it serves 12 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 15 minutes
Totaltime: 45 minutes
Additional info: Makes 48 tartlet shells

Ingredients

  • For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4 x 1-inch cups.
  • 2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
  • 3 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 3 large egg yolks
  • 3 tablespoons ice water
  • 1 teaspoon vanilla

Preparation

  • Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.
    In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
    Form dough into a ball and divide into 2 pieces.
    Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
    Preheat oven to 400°F. Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled.
    Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep).
    Trim any overhang with a knife and prick bottoms of shells with a wooden pick.
    Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
    Gently loosen shells with a knife and remove from cups, reserving shells for mini fruit tartlets and other confections.
    Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
    main ingredients: type of recipe: cookie  cuisine: France
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