There is nothing quite as satisfying as freshly baked tart shells that hold their shape perfectly without any shrinking or warping. That’s why I’m excited to share this Easy Mini Tart Shells (No Shrinking!) Recipe with you! With a simple blend of buttery goodness, a touch of sweetness, and a foolproof chilling and baking technique, these tart shells come out crisp, golden, and ready to cradle whatever filling your heart desires. Whether you want to impress guests with elegant fruit tarts or enjoy a creamy chocolate filling at home, these mini tart shells set the perfect foundation every time.

Ingredients You’ll Need

A top view of baking ingredients arranged on a white marbled surface, featuring a central white bowl full of white flour with a slightly rough texture, surrounded by five smaller dishes. Above it is a brown-speckled scalloped bowl holding a raw egg with a bright orange yolk and clear egg white. To the right is a round brown-speckled bowl filled with fine white powdered sugar. Below that, part of a wooden board with a metal whisk rests partially out of frame. To the bottom right, a wrapped stick of unsalted butter with clear text lies flat. At the bottom left, a small white dish contains a dark brown liquid, likely vanilla. A tiny brown-speckled bowl of coarse white salt is positioned above the flour bowl. The colors range from warm beige to white with touches of yellow and dark brown. The scene is softly lit to highlight the textures and colors of the baking elements photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients right is key to nailing this recipe. Don’t worry—each item is straightforward, yet essential, and plays its part in creating that tender-yet-crisp texture and lovely flavor.

180 grams all-purpose flour (1 1/2 cups): The base that gives structure to your tart shells.
40 grams powdered sugar (1/3 cup): Adds a subtle sweetness and helps with tenderizing the dough.
1/4 teaspoon Kosher salt: Enhances the overall flavor and balances sweetness.
114 grams very cold unsalted butter, cubed (1/2 cup): The secret to flakiness and buttery richness, make sure it’s straight from the fridge!
1 large egg, cold: Binds everything together while adding richness and moisture.
1 teaspoon vanilla extract (optional): A warm note to elevate the dough’s flavor if you fancy.

How to Make Easy Mini Tart Shells (No Shrinking!) Recipe

Step 1: Combine Dry Ingredients

Begin by adding your flour, powdered sugar, and Kosher salt into the bowl of a food processor. Give it a few quick pulses just to mix them evenly. This step ensures that every bite has balanced sweetness and seasoning.

Step 2: Add Butter and Pulse

Next, toss in the cold, cubed butter. Pulse until the mixture turns sandy with pea-sized butter pieces still visible. This texture is what creates flaky layers after baking—so don’t over-process!

Step 3: Incorporate Egg and Vanilla

Pour in the cold egg and optional vanilla extract. Pulse again but only until the dough forms big clumps, resembling Play-Doh in consistency. You want it cohesive but still a little chunky at this point.

Step 4: Knead and Chill the Dough

Turn the dough onto a lightly floured surface and knead gently a few times to bring it smoothly together. Divide into two discs about 1/2-inch thick to chill wrapped in plastic wrap or parchment paper. Refrigerate for at least 1 hour—this chilling is vital to prevent shrinking during baking.

Step 5: Roll Out and Cut Circles

Once chilled, lightly flour your surface again and roll each dough disc to about 1/8-inch thickness. Grab a 3 to 3 1/2-inch biscuit cutter and cut out as many rounds as you can. Re-roll the scraps to maximize yield—you should get about 32 mini tart circles total.

Step 6: Press Dough into Pan and Dock

Carefully transfer each dough circle into the cups of a cupcake pan using an offset spatula or butter knife. Press evenly into edges and bottoms with a spoon or tamper, then dock the bottoms with a fork. Pop the pan back into the fridge for another hour; chilling ensures the dough stays cold and firm.

Step 7: Bake with Weights

Preheat your oven to 350°F (177°C). Place paper cupcake liners inside each tart shell and fill them with pie weights, dried beans, or rice to stop puffing. Bake for 15-18 minutes until golden on the edges.

Step 8: Remove Weights and Finish Baking

Carefully remove the liners and weights. For baked fillings, simply fill and bake further as your recipe requires. For no-bake fillings, bake the shells uncovered for another 7-10 minutes to crisp them fully. They may shrink slightly but will still hold depth beautifully.

How to Serve Easy Mini Tart Shells (No Shrinking!) Recipe

Two round dough discs wrapped in clear plastic wrap sit on a white marbled surface. Each disc is smooth, light brown with slight variations in shade, and roughly the same size. The plastic wrap clings tightly to the dough, showing small wrinkles and reflections. The discs are positioned with one slightly to the upper right and the other in the lower left, with space between them. The scene is simple and clean, focusing on the dough shapes and textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best tarts are as pretty as they are tasty, so fresh fruit, edible flowers, or a sprinkle of powdered sugar make stunning finishing touches. A dollop of whipped cream or a light glaze can also add sparkle and flavor contrast.

Side Dishes

These mini tart shells pair wonderfully with light salads, crisp appetizers, or even a chilled glass of sparkling wine. Serve them at brunch, afternoon tea, or dessert to elevate your spread effortlessly.

Creative Ways to Present

Presentation is half the fun! Try arranging the tarts on beautiful platters or tiered stands. Fill them with assorted creams, mousses, or seasonal fruit combinations for a colorful and inviting display that will wow guests.

Make Ahead and Storage

Storing Leftovers

If you have leftover baked tart shells, store them in an airtight container at room temperature for up to 2 days. Keep them dry and crisp by avoiding refrigeration unless filled.

Freezing

You can freeze unbaked dough discs wrapped tightly in plastic wrap for up to 1 month. When ready, thaw overnight in the fridge and proceed with rolling and baking. Baked tart shells freeze best when cooled completely; place them in freezer bags and use within 2 months.

Reheating

To bring crispness back to frozen baked shells, rewarm them in a 325°F oven for 5-7 minutes. Let them cool slightly before filling to maintain their perfect texture.

FAQs

Why won’t my tart shells shrink using this recipe?

The key is chilling the dough properly before and after shaping, as well as using pie weights during baking to keep the dough from puffing and shrinking. This Easy Mini Tart Shells (No Shrinking!) Recipe includes those crucial steps for perfect results.

Can I make the dough by hand instead of using a food processor?

Absolutely! Use a pastry cutter or two forks to cut the cold butter into the dry ingredients until pea-sized chunks remain, then mix in the egg and vanilla gently until combined.

Can I substitute the butter with margarine or oil?

For the best flavor and texture, stick with cold unsalted butter. Margarine or oil will change the dough’s consistency and may affect shrinking and browning.

What fillings work best with these mini tart shells?

Because of their sturdy yet tender texture, these tart shells are perfect for all sorts of fillings—from fresh fruit and pastry cream to rich chocolate ganache or savory options like quiche.

Is it necessary to use paper liners and pie weights?

Yes, using liners and weights helps the dough hold its shape during baking and prevents bubbles or puffing. It’s a crucial step in this Easy Mini Tart Shells (No Shrinking!) Recipe for consistent oven success.

Final Thoughts

I truly believe once you try this Easy Mini Tart Shells (No Shrinking!) Recipe, it will become your go-to for every tart occasion. The buttery, crisp shells with no frustrating shrinking mean you get beautiful, dependable results every time. So don’t hesitate—grab your ingredients, preheat that oven, and treat yourself (and your loved ones) to these delightful, homemade mini tarts!

Easy Mini Tart Shells (No Shrinking!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 14 reviews

Author: Sara
Total Time: 3 hours 45 minutes
Yield: 32 mini tart shells
Diet: Vegetarian

Print Recipe

Description

These Easy Mini Tart Shells are perfectly crisp and golden with no shrinking, making them ideal for a variety of sweet or savory fillings. Using a simple dough of all-purpose flour, powdered sugar, cold butter, and egg, along with careful chilling and blind baking techniques, these tart shells bake up beautifully every time. The recipe yields about 32 small tart shells, perfect for parties or dessert platters.

Ingredients

Tart Dough

180 grams all-purpose flour (1 1/2 cups)
40 grams powdered sugar (1/3 cup)
1/4 teaspoon Kosher salt
114 grams very cold unsalted butter, cubed (1/2 cup)
1 large cold egg
1 teaspoon vanilla extract (optional)

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Instructions

Combine Dry Ingredients: Add the flour, powdered sugar, and Kosher salt to the bowl of a food processor. Pulse a few times to combine evenly.
Add Butter: Toss the cubed cold butter into the flour mixture. Pulse until the mixture becomes sandy in texture with pea-sized and smaller chunks of butter visible.
Incorporate Egg and Vanilla: Add the cold egg and optional vanilla extract to the mixture. Blitz in the food processor just until the dough clumps together and forms a Play-Doh-like texture.
Knead and Chill Dough: Turn the dough out onto a lightly floured surface. Knead gently a few times until smooth. Divide into two halves, pat each into a 1/2-inch thick disc, wrap in plastic wrap or parchment, and refrigerate for at least 1 hour.
Roll and Cut Dough Circles: Dust your surface lightly with flour. Roll out one disc at a time to about 1/8-inch thickness. Using a 3 to 3 1/2-inch round biscuit cutter, cut out dough circles. Gather scraps, re-roll, and continue cutting until you have about 32 circles total.
Fit Dough into Pan: Using an offset spatula or butter knife, transfer the dough circles into a cupcake pan. Press evenly into each cup with a pastry tamper or spoon, making sure dough is snug on edges and bottom. Dock the dough bottoms with a fork. Refrigerate for 1 hour to keep crusts cold and prevent shrinking.
Preheat Oven: Preheat your oven to 350°F (177°C). Place a paper cupcake liner in each crust cup and fill with pie weights, dried beans, or dried rice to weigh them down for blind baking.
Par-Bake for Baked Fillings: Bake the crusts for 15-18 minutes until set and golden around edges. Remove cupcake liners carefully; if sticking occurs, bake 2-3 minutes longer until liners release easily. Proceed with filling and further baking as per your filling recipe.
Blind-Bake for No-Bake Fillings: Bake crusts for 15-18 minutes until set and lightly golden. Remove liners carefully; if sticking occurs, bake 2-3 more minutes. Then bake uncovered an additional 7-10 minutes until crusts are crisp and deep golden-brown. Allow to cool 10-15 minutes before transferring to a wire rack to cool completely prior to filling.

Notes

Keep butter and egg cold to achieve the flakiest crust.
Refrigerating the shaped tart shells before baking prevents shrinking during baking.
Docking the dough with a fork helps avoid puffing up.
Use pie weights or dried beans to weigh down the crust for even blind baking.
Handle paper liners carefully after baking to avoid breaking your crusts.
This recipe yields approximately 32 mini tart shells suitable for bite-sized desserts or appetizers.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: French