Mini-Muffin Tartlet Shells
Mini-Muffin Tartlet Shells are bite-sized, buttery crusts, baked in ordinary mini-muffin pans (no tartlet pans needed). Add your favorite filling to complete these delicious and dainty treats!
Ingredients
- ¾ cup + 1 tablespoon flour
- ¼ cup powdered sugar
- ⅛ teaspoon salt
- ¼ cup butter, cold
- ½ beaten egg
Instructions
- In a food processor (ideally a small one), add all ingredients.
- Process until all ingredients come together into a ball. The ball should not be sticky.
- Flatten the ball into a disc between two sheets large sheets of parchment paper and roll with a rolling pin until the dough is approximately ⅙ of an inch thick.
- Refrigerate the rolled dough on a flat surface for 1-2 hours (or even overnight).
- Peel off the top sheet of parchment. Set parchment aside for later use. Using about a 1.5-2 inch biscuit or cookie cutter, cut out as many shells as possible. Ball up scraps, re-roll, and cut again. Repeat until all dough has been cut.
- Place a shell in each ungreased mini-muffin cup. The recipe will make between 24-28 shells.
- Dock each shell with a fork to allow air to escape while cooking.
- Place mini-muffin pans in the freezer while cutting parchment in approximately 3 inch by 3 inch squares. Cut out the same number of squares as shells made. Crumple parchment squares.
- Preheat the oven to 325°F.
- Remove mini-muffin pans from your freezer and place a parchment over each shell. Fill parchment with baking beads or dried beans. This is to encourage the shells to hold their shape and not bubble or move. However, this step can be skipped per preference and the shells will still be tasty and lovely once filled.
- Bake the shells for 10 minutes.
- Remove shells from the oven. Remove parchment squares with baking beads or beans. Return to oven to bake for another 10-12 minutes. Watch the tartlets closely for the last few minutes and remove as they become golden brown.