Mini Tart Shells

Mini Tart Shells


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Save this recipe as a base for your next culinary masterpiece. This recipe is all about making mini tart shells that will go with just about anything you wish - from desserts to savory appetizers, these tart shells do it all.

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Chicago, IL

Time needed

25 min preparation + 14 min cooking

Serving Size / Yield

33-34 tartlets


  • ½ C Unsalted Butter
  • ½ tsp Salt
  • 1 ½ tsp Granulated Sugar
  • 1 ½ C All-Purpose Flour
  • ¼ C Sour Cream
  • Frozen Whipped Topping, thawed for optional garnish
  • 2-3 Drops Red Food Coloring, for optional garnish
  • Sprinkles, for optional garnish

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Combine the butter, salt, sugar, and flour in your food processor. Pulse the mixture until fine crumbs form. Next, add the sour cream and process until the mixture begins to form a dough. Remove the dough from the food processor and shape into a ball.

Allow the dough to rest for the next five minutes before using. In the meantime, preheat your oven to 350 degrees and then lightly flour a clean and flat work surface. Once your dough has rested, roll the dough out to about 1/8-inch to ¼-inch thickness.

Use a round scalloped cookie cutter to cut out as many circles of dough as you can. Reroll the dough and continue cutting out dough circles until all or most of your dough has been used. Finally, press the dough circles into an ungreased tartlet pan. Use your fingers to gently press the dough in.

Grab your dough tamper and dip it into flour. Tap off any excess and then firmly press the tamper into the dough until the dough is level with the top of your pan. Continue by using a fork to prick the bottoms of your tartlets. Set into the preheated oven to bake for about 12 to 14 minutes or until light golden brown.

Remove the tartlets from the oven and transfer them onto a wire rack to cool. For the optional topping, transfer your frozen whipped topping into a medium bowl. Whisk your red food coloring in until you reach your desired color. Top with sprinkles for garnish and serve.

To freeze the tartlet shells, tightly wrap them in plastic wrap and then freeze for up to two weeks.

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