Tartlet Shells

No Tartlet Tin? No problem! This easy recipe will show you how to make Tartlet Shells in a Muffin Pan. These buttery, crisp, and golden mini pastry crusts are perfect for filling with anything from chocolate ganache to lemon curd or savory quiche fillings. Ideal for parties, celebrations, or elegant afternoon teas, these shells are your go-to for bite-sized perfection.

Why You’ll Love This Recipe

If you love elegant desserts but don’t have specialty bakeware, this recipe is a game changer. These tartlet shells are tender yet crisp, made entirely in a muffin pan—no tartlet tin required! The dough is buttery and perfectly balanced in sweetness, making it versatile for both sweet and savory fillings. You can prepare them ahead of time, freeze them, and fill them later for effortless entertaining. Plus, they look and taste like something straight out of a French patisserie.

Ingredients

• 250g (1 ⅔ cups) plain/all-purpose flour
• 50g (½ cup) icing sugar or powdered sugar, sifted
• 1 pinch table salt
• 120g (½ cup) unsalted butter, very cold and cubed
• 1 large egg

Instructions

1. Make the Dough
Add flour, icing sugar, and salt to a food processor. Pulse a few times to combine.
Add cold, cubed butter and pulse until the mixture forms fine crumbs (no large lumps).

2. Add the Egg
Add the whisked egg and pulse until the dough just comes together. Stop mixing as soon as it starts forming clumps to avoid overworking the dough.

3. Roll and Chill
Shape the dough into a ball and roll between two sheets of baking paper to about 4mm (⅙ inch) thick.
Transfer to a flat tray and refrigerate for at least 1 hour, or overnight for best results.

4. Cut and Shape the Tartlets
Using a round or fluted cookie cutter about 2cm (0.8 inch) wider than the muffin pan openings, cut out pastry circles.
Gently press each circle into a greased muffin pan, ensuring it fits snugly at the bottom and sides.
Refrigerate again for at least 2 hours (or overnight) to prevent shrinking during baking.

5. Blind Bake
Preheat the oven to 160°C (325°F).
Prick the bottoms of the tartlets with a fork.
Line each with crumpled parchment paper and fill with baking beads, beans, or rice.
Bake for 15 minutes, remove the paper and weights, then bake another 12–15 minutes until golden and dry.

6. Cool and Fill
Let tartlets cool completely before removing from the pan. Fill with your favorite custards, fruits, or chocolates.

Notes

• Yield: This recipe makes 12–30 tartlet shells, depending on how large and thick you cut them. Rolling the dough to about 4mm (⅙ inch) thickness makes 18 tartlets in a standard muffin pan.
• Texture Tip: Avoid large chunks of butter; they’ll make the shells puff unevenly. Aim for a fine crumb consistency.
• Consistency Tip: If the dough feels too dry, add a teaspoon of cold water. If too sticky, add a dusting of flour.
• Storage: Baked shells can be stored in an airtight container at room temperature for 3–4 days or frozen for up to 1 month.
• Baking Tip: For fillings that need baking (like custard or cheesecake), partially blind bake first to prevent soggy bottoms.

The Goods

Tartlet Shells

We appreciate you taking the time to rate!

No ratings yet

Learn how to make buttery, crisp tartlet shells using a muffin pan. Perfect for mini desserts and party bites—no special tins required!

Course Appetizer, Dessert

Cuisine French

Recipes

• 250 g 1 ⅔ cups plain/all-purpose flour
• 50 g ½ cup icing sugar or powdered sugar, sifted
• 1 pinch table salt
• 120 g ½ cup unsalted butter, very cold and cubed
• 1 large egg

Instructions

Make the Dough

• Add flour, icing sugar, and salt to a food processor. Pulse a few times to combine.
• Add cold, cubed butter and pulse until the mixture forms fine crumbs (no large lumps).

Add the Egg

• Add the whisked egg and pulse until the dough just comes together. Stop mixing as soon as it starts forming clumps to avoid overworking the dough.

Roll and Chill

• Shape the dough into a ball and roll between two sheets of baking paper to about 4mm (⅙ inch) thick.
• Transfer to a flat tray and refrigerate for at least 1 hour, or overnight for best results.

Cut and Shape the Tartlets

• Using a round or fluted cookie cutter about 2cm (0.8 inch) wider than the muffin pan openings, cut out pastry circles.
• Gently press each circle into a greased muffin pan, ensuring it fits snugly at the bottom and sides.
• Refrigerate again for at least 2 hours (or overnight) to prevent shrinking during baking.

Blind Bake

• Preheat the oven to 160°C (325°F).
• Prick the bottoms of the tartlets with a fork.
• Line each with crumpled parchment paper and fill with baking beads, beans, or rice.
• Bake for 15 minutes, remove the paper and weights, then bake another 12–15 minutes until golden and dry.

Cool and Fill

• Let tartlets cool completely before removing from the pan. Fill with your favorite custards, fruits, or chocolates.

Notes

Yield: This recipe makes 12–30 tartlet shells, depending on how large and thick you cut them. Rolling the dough to about 4mm (⅙ inch) thickness makes 18 tartlets in a standard muffin pan.

Texture Tip: Avoid large chunks of butter; they’ll make the shells puff unevenly. Aim for a fine crumb consistency.

Consistency Tip: If the dough feels too dry, add a teaspoon of cold water. If too sticky, add a dusting of flour.

Storage: Baked shells can be stored in an airtight container at room temperature for 3–4 days or frozen for up to 1 month.

Baking Tip: For fillings that need baking (like custard or cheesecake), partially blind bake first to prevent soggy bottoms.