I’ve perfected How To Make Mini Tarts for holiday appetizers that can be prepared ahead and stored in an airtight container until needed.

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I always keep a stack of these tiny shells ready, they’re perfect for turning into unexpected bites at parties. The flaky, crisp edges come from cold unsalted butter worked into all purpose flour, and the shape holds its own even when you load it up.

I get a little thrill when one snaps in my hands, like finding a secret. If you’ve ever searched How To Make Mini Tarts you’ll like this version.

Make them ahead and store them, then surprise everyone at the last minute. You’ll probably make more than you planned, I swear.

Ingredients

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All purpose flour: Main carb source gives structure but low in fiber and can make shells slightly dry.
Powdered sugar: Adds sweetness and fine texture mostly simple carbs no fiber little real nutritional value.
Salt: Tiny amount boosts flavor has no calories but enhances perceived sweetness and depth though.
Unsalted butter: Rich in fat and calories gives flakiness and flavor adds mouthfeel not protein though.
Egg yolk: Adds fat and some protein helps bind dough gives color and tenderness too.
Ice cold water: Hydrates dough helps gluten form cold water keeps butter pieces mostly intact and chilled.
Vanilla extract: Adds fragrance and subtle sweetness no real nutrients but a big flavor boost indeed.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1/3 cup (40 g) powdered sugar

1/4 teaspoon salt

1 cup (2 sticks, 226 g) unsalted butter cold cut into small cubes

1 large egg yolk

2 to 4 tablespoons ice cold water

1 teaspoon vanilla extract (optional)

How to Make this

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1. In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1/3 cup (40 g) powdered sugar and 1/4 teaspoon salt until evenly mixed.

2. Add 1 cup (226 g) cold unsalted butter cut into small cubes. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter still visible. Work fast so the butter stays cold.

3. In a small bowl mix 1 large egg yolk with 1 teaspoon vanilla extract (optional) and 2 tablespoons ice cold water. Add more water, 1 teaspoon at a time up to 4 tablespoons total, only until the dough just starts to hold together when squeezed. Dont overwet.

4. Turn the dough out onto a lightly floured surface and gently press or briefly knead just to bring it together into a disc. There will still be bits of butter, that is good. Wrap tightly in plastic and chill in the fridge at least 30 minutes, or up to 2 hours.

5. Preheat oven to 350°F (175°C). Lightly flour your work surface and roll chilled dough to about 1/8 inch thick. Use a round cutter slightly larger than your mini tart pans to cut rounds. Re-roll scraps once or twice, keep dough cold between rollings.

6. Press each round into mini tart pans or a mini muffin tin, making sure to push dough into corners and trim excess. Patch any cracks by pressing small bits of dough into place. Chill lined tins in freezer for 10 minutes to help them hold shape.

7. Line each shell with a small square of parchment and fill with pie weights, dried beans, or rice. Blind bake for 12 to 15 minutes until edges are set and just starting to color.

8. Carefully remove parchment and weights, return shells to oven and bake another 4 to 7 minutes until the bottoms and edges are golden and dry. If bottoms puff, gently press down with the back of a spoon while still hot. Let cool in the pan a few minutes, then transfer to a rack to cool completely.

9. Store cooled mini tart shells in an airtight container at room temperature for up to 3 days, or freeze flat up to 1 month. Fill just before serving so they stay crisp.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Measuring cups, measuring spoons and kitchen scale
4. Pastry cutter (or two knives or your fingertips)
5. Rolling pin
6. Round cookie cutter slightly larger than your mini tart pans
7. Mini tart pans or a mini muffin tin
8. Parchment paper squares and pie weights (or dried beans/rice)
9. Baking sheet and cooling rack
10. Plastic wrap and an airtight container for chilling and storage

FAQ

2 1/2 cups (312 g) all purpose flour

1/3 cup (40 g) powdered sugar

1/4 teaspoon salt

1 cup (2 sticks, 226 g) unsalted butter cold cut into small cubes

1 large egg yolk

2 to 4 tablespoons ice cold water

1 teaspoon vanilla extract (optional)

Q: Can I make the dough ahead of time? A: Yes. Dough keeps in the fridge up to 48 hours wrapped tightly, or freeze for up to 1 month. Thaw in fridge before rolling.

Q: How do I keep the bottoms from getting soggy? A: Blind bake fully until golden, or brush cooled shells with melted chocolate to create a moisture barrier. Also chill before baking to keep shape and avoid underbaking.

Q: What if my dough cracks when I press it into the pan? A: Lightly dampen the cracked edge with cold water and press to mend. If it's really dry, let it rest wrapped for 10 minutes to relax and re-chill.

Q: Can I use butter flavored shortening or margarine instead of butter? A: You can, but the flavor and texture will change. Real butter gives the best flavor and crispness.

Q: Why use powdered sugar instead of granulated? A: Powdered sugar contains a bit of cornstarch which helps make the crust more tender and less gritty than granulated sugar would.

Q: How thick should I roll the dough? A: About 1/8 inch thick. Thinner makes fragile shells, thicker needs longer baking and can be too bready.

Q: Can I reuse the pie weights or beans? A: Yes, let them cool, store in a jar and reuse. If using dry beans, don't eat them afterward.

HOW TO MAKE MINI TART SHELLS Recipe Substitutions and Variations

All purpose flour: swap with pastry flour 1:1 for a more tender, delicate shell. You can also use a 1:1 gluten free all purpose blend with xanthan gum if you need GF, but expect a slightly more fragile crust.
Powdered sugar: pulse granulated sugar in a blender or food processor until very fine, then stir in 1 tsp cornstarch per cup to mimic store bought powdered sugar. It’ll be fine, just a bit less silky.
Unsalted butter: use chilled salted butter instead, but skip the added salt in the recipe. For a flakier, neutral option try cold vegetable shortening 1:1, or solid coconut oil 1:1 if you don’t mind a faint coconut note.
Egg yolk: replace with 1 tablespoon heavy cream or full fat yogurt to give fat and bind the dough. If you need egg free, try 1 tablespoon aquafaba, you might need an extra tablespoon of cold water and the dough will be a touch crumblier.

Pro Tips

1. Keep everything cold, seriously. Cube the butter small, work fast with a cutter or two forks, and chill the dough between rollings so those pea sized butter bits dont melt. Cold butter = flaky shell.

2. Weigh your flour if you can, or spoon into the cup and level it dont pack it down. Too much flour makes the crust tough, its better to err on slightly less than more.

3. Add the ice water a teaspoon at a time and only until the dough just holds when you squeeze, dont overwet or overwork it. There should still be visible bits of butter, thats what gives the crust lift.

4. Use parchment and pie weights for blind baking, chill the lined tins in the freezer first to keep shape, and if the bottoms puff just press them down gently with the back of a spoon while hot. Let the shells cool fully before filling so they stay crisp.

HOW TO MAKE MINI TART SHELLS Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I've perfected How To Make Mini Tarts for holiday appetizers that can be prepared ahead and stored in an airtight container until needed.

Servings

servings

Calories

371

kcal

Equipment: 1. Large mixing bowl
2. Small bowl
3. Measuring cups, measuring spoons and kitchen scale
4. Pastry cutter (or two knives or your fingertips)
5. Rolling pin
6. Round cookie cutter slightly larger than your mini tart pans
7. Mini tart pans or a mini muffin tin
8. Parchment paper squares and pie weights (or dried beans/rice)
9. Baking sheet and cooling rack
10. Plastic wrap and an airtight container for chilling and storage

Ingredients

2 1/2 cups (312 g) all purpose flour
1/3 cup (40 g) powdered sugar
1/4 teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter cold cut into small cubes
1 large egg yolk
2 to 4 tablespoons ice cold water
1 teaspoon vanilla extract (optional)

Directions

In a large bowl whisk together 2 1/2 cups (312 g) all purpose flour, 1/3 cup (40 g) powdered sugar and 1/4 teaspoon salt until evenly mixed.
Add 1 cup (226 g) cold unsalted butter cut into small cubes. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter still visible. Work fast so the butter stays cold.
In a small bowl mix 1 large egg yolk with 1 teaspoon vanilla extract (optional) and 2 tablespoons ice cold water. Add more water, 1 teaspoon at a time up to 4 tablespoons total, only until the dough just starts to hold together when squeezed. Dont overwet.
Turn the dough out onto a lightly floured surface and gently press or briefly knead just to bring it together into a disc. There will still be bits of butter, that is good. Wrap tightly in plastic and chill in the fridge at least 30 minutes, or up to 2 hours.
Preheat oven to 350°F (175°C). Lightly flour your work surface and roll chilled dough to about 1/8 inch thick. Use a round cutter slightly larger than your mini tart pans to cut rounds. Re-roll scraps once or twice, keep dough cold between rollings.
Press each round into mini tart pans or a mini muffin tin, making sure to push dough into corners and trim excess. Patch any cracks by pressing small bits of dough into place. Chill lined tins in freezer for 10 minutes to help them hold shape.
Line each shell with a small square of parchment and fill with pie weights, dried beans, or rice. Blind bake for 12 to 15 minutes until edges are set and just starting to color.
Carefully remove parchment and weights, return shells to oven and bake another 4 to 7 minutes until the bottoms and edges are golden and dry. If bottoms puff, gently press down with the back of a spoon while still hot. Let cool in the pan a few minutes, then transfer to a rack to cool completely.
Store cooled mini tart shells in an airtight container at room temperature for up to 3 days, or freeze flat up to 1 month. Fill just before serving so they stay crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.