Sweet Tartlet Shells - individual tart crusts

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Mix the flour, icing sugar, salt and almond meal. Rub in the butter until it looks like breadcrumbs, then add the egg and bring it together into a dough (or use a food processor: pulse the dry ingredients, pulse in the butter, then blitz with the egg until a dough forms).
2. Knead the dough lightly into a smooth ball, flatten into a disc about 2 cm thick, wrap and refrigerate for 30 minutes.
3. Divide the dough into 6 equal balls. Roll each ball into a 15 cm round about 3 mm thick.
4. Press each round into a 12 cm tartlet tin without stretching it, roll a rolling pin over the top to trim the excess, and prick the base lightly about 10 times with a fork.
5. Refrigerate the lined tins for 30 minutes.
6. Preheat the oven to 200°C / 390°F (180°C fan).
7. Line each shell with baking paper and fill with baking beads or dry rice or beans.
8. Bake for 12 minutes. Lift out the paper and beads, then bake uncovered for 5 minutes until the base is pale golden and the edges are light golden (for par-baked shells).
9. For fully baked shells, bake 15 minutes with beads, remove them, then bake 5 minutes uncovered until the base is light golden and the edges are golden.
10. Cool completely in the tins before filling.

Summarized from RecipeTin Eats's video. Watch it for the details.

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