Buttery Sweet Tartlet Shells
These delicate, buttery tartlet shells are the perfect base for all your favorite French style fruit and cream desserts.
recipesbynani.comIf you have ever wanted to make those beautiful, professional looking tartlets you see in French bakeries, this is the recipe for you. These shells are made with a classic dough called pate sucree, which is much easier to work with than traditional shortcrust pastry. Because it contains egg, the dough stays pliable and does not break or crumble nearly as much when you are lining your tins.
People love this recipe because it tastes like a rich, buttery shortbread cookie. You can fill these shells with anything from fresh fruit and custard to chocolate ganache or lemon curd. If you do not have individual tartlet tins, do not worry, as you can easily use a standard muffin tin to make mini versions instead.
🧺 Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup icing sugar
- 1/2 cup almond meal or ground almonds
- 1/4 teaspoon salt
- 115 grams cold unsalted butter, cubed
- 1 large egg
👩🍳Instructions
- 1
Combine the flour, icing sugar, almond meal, and salt in a food processor or a large mixing bowl.
- 2
Add the cold butter and pulse or rub it in with your fingertips until the mixture looks like coarse breadcrumbs.
- 3
Add the egg and mix until the dough just starts to form a ball.
- 4
Turn the dough onto a clean surface, knead it briefly until smooth, and flatten it into a thick disc.
- 5
Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes to firm up the butter.
- 6
Once chilled, roll the dough out to your desired thickness and press it into your tartlet tins or a muffin tin.
- 7
Bake at 180 degrees Celsius until the shells are golden brown and crisp.
💡 Tips
To store your finished shells, keep them in an airtight container at room temperature for up to two days. You can also freeze the raw dough disc for up to three months, just make sure to thaw it in the fridge before you try to roll it out.
Made this recipe? Let us know how it went.
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