![]() Fill with your favorite filling and bake until shells are light brown, about 20 minutes. Shape dough into 24 1-inch balls and press into ungreased 1 1/2-inch muffin cups (mini-muffin size) to make a shallow shell. So as you can see, this recipe is very versatile. Preheat the oven to 325 degrees F (165 degrees C). I bake the shells together with the filling.Īnd I also made goat cheese with caramelised onion, smoked salmon chives and cream cheese tarts using them. I've also used this recipe for my Hong Kong-style coconut tarts and dulce de leche coconut tarts. Those are recipes where I bake the shells separately and then fill them. I've used the shells tarts with my mini salted chocolate tarts, Hokkaido cheese tarts and strawberry cheese tarts. You can also freeze the dough, tightly wrapped, for up to 6 months. Having a stash of already made tart shells is always more accessible and handy. I rather store them baked because personally for me it's easier. I like to pop them in the oven at 350✯ (175✬) for 3-4 minutes to bring them back to life. Then I place them in a Ziploc bag and back in the freezer. I pop them in the freezer for 1-2 hours until they're frozen. What I do is remove the shells from the moulds and place them on a baking tray lined with parchment paper, not touching each other. If I need them beyond 2 days then I usually freeze them. I store them in an airtight container, at room temperature. Sometimes when I don't have time I make the tart shells a day or two before I fill them. Tart Shells Rectangle Sweet 4x1.5 75ctSold by: caseStatus: Stocked item Technical Sheet Open Technical Sheet About the brand A la Folie is a brand of. Don't like freezers? Then chill them for a good 30 minutes in the fridge.īake on the lowest rack - This ensures the shells bake beautifully and evenly without browning the top too much. A minimum of 30 minutes is just perfect.įreeze before baking - Pop the tarts in the freezer for 10 minutes while you preheat the oven after you press the dough into the tarts moulds. This will make it easier to blend the sugar in without having to whisk like crazy (which we don't want to do).Ĭhill the dough - Don't skip this part because the dough is too soft to handle, without chilling it. Soften butter - As I mentioned above, you'll need the butter to be softened. However, there are some tiny details that will definitely help you make the shells, stress-free. This is a fairly easy and straightforward recipe. The rest of the ingredients stay the same. Savoury tarts - Use 1 teaspoon sugar and add in also ½ teaspoon salt. That's why I love this recipe because you can use it for both sweet and savoury. ![]() Changing the flour will affect the end result. ![]() If you want.Īll-purpose flour - I've only used all-purpose flour with this recipe as it works wonderfully with the ratio of the rest of the ingredients. Depending on your filling, add in almond, coconut extract, and citrus zest for example. It helps to make the dough pliable and easier to handle.
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