How to make Tartlet Shells

By Sugar Salt Magic · 40 min

Ingredients

Instructions

1. Put the flour and icing sugar in a food processor and pulse a few seconds to mix.
2. Add the cold cubed butter and blitz until the mixture resembles sand, with a few lentil-sized butter pieces left.
3. Add the egg and process on low until large clumps form.
4. Turn out the dough and press it together into a smooth ball by hand, handling it as little as possible. Flatten into a 1-inch thick disk.
5. Lightly flour the work surface and the top of the dough. Roll out gently, turning often, to about 3 mm (1/8 inch) thick.
6. Cut out circles 9 cm (3½ inches) wide, getting 12 from the first roll and at least 6 from a second roll of the scraps. Re-form scraps into a disk only as needed for the second roll.
7. Lift each circle with an offset spatula and press it into a hole of a non-stick 12-hole muffin tin, pressing into the corners so it sits flat on the bottom.
8. Chill for at least 2 hours or overnight.
9. Preheat the oven to 180°C (350°F), fan-off 160°C.
10. Prick the bases with a fork, line each with a cupcake case or baking paper, and fill with rice or pie weights, pressing lightly to settle them.
11. Bake for 15 minutes, then remove the cases and rice.
12. For filled tarts: bake 2 to 3 more minutes to set the bases.
13. For unfilled tarts: bake 7 to 8 more minutes until golden brown.
14. Carefully remove the shells from the tin and cool on a wire rack.

Summarized from Sugar Salt Magic's video. Watch it for the details.