Easy Homemade Tartlet Shells: Bake Perfect Mini Pastry Crusts in a Muffin Pan

No dedicated tartlet tin? No problem at all! This comprehensive and easy-to-follow recipe will demonstrate exactly how to create exquisite, buttery, and wonderfully crunchy tartlet shells using a standard muffin pan. These versatile mini pastry crusts are the perfect foundation for any of your favorite sweet or savory fillings, making them an ideal choice for entertaining, parties, or simply a delightful treat at home.

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Why You’ll Love Making Mini Tart Shells in a Muffin Pan

Mini tarts are a perennial favorite for celebrations and gatherings, and for good reason! They are incredibly fun to bake, offer endless possibilities for customization, and transform any dessert table into a stunning sweet buffet. What makes this particular recipe stand out is its ingenious simplicity and accessibility.

This recipe liberates you from the need for specialized baking equipment like individual mini tart tins or tartlet rings, which many home bakers might not own. Instead, it utilizes a common kitchen staple: a simple muffin or cupcake pan. Whether you have a standard 12-cup pan or a mini muffin tin for bite-sized delights, this method works beautifully. All you need, besides your muffin pan, is a basic cookie cutter to achieve perfectly shaped pastry shells.

The versatility extends to the pastry itself. While our preferred method uses a classic Pâte Sablée (French shortcrust pastry), you can easily adapt this technique for other doughs. Imagine using a rich Chocolate Pastry for decadent treats or even a Savoury Shortcrust Pastry to craft elegant mini quiches or savory bites. For ultimate convenience, store-bought or frozen pastry dough can also be used, making this a truly flexible recipe for any occasion.

Essential Ingredients for Perfect Tartlet Shells

These delightful mini tart shells are crafted using our foundational Pâte Sablée (French Shortcrust Pastry) recipe. This dough is celebrated for its rich, buttery flavor and delicate, crumbly texture, making it perfect for sweet applications. However, the beauty of this technique lies in its adaptability; you can truly use almost any pie or tart pastry recipe you prefer.

For sweet variations, a Pâte Sucrée (Sweet Shortcrust Pastry) or a decadent Chocolate Pie Crust will yield equally delicious results. If you’re leaning towards savory tartlets, a Savoury Shortcrust Pastry is an excellent choice, allowing you to create charming mini quiches or other savory appetizers.

To follow this specific recipe for our classic Pâte Sablée, you will need the following core ingredients (detailed quantities are available in the recipe card below):

• Dry Ingredients:
  • All-Purpose Flour: The structural base of our pastry, providing tenderness.
  • Icing Sugar (Confectioner’s / Powdered Sugar): Adds sweetness and contributes to the dough’s tender crumb. Sifting is crucial for a smooth texture.
  • Salt: A pinch enhances all the other flavors and balances the sweetness.
• Wet Ingredients:
  • Unsalted Butter (very cold): The star ingredient for richness and flakiness. Keeping it very cold is essential to prevent it from melting into the flour too quickly, ensuring a delicate texture.
  • Egg (at room temperature): Binds the dough together, adds richness, and helps with browning. Using a room temperature egg allows for better emulsification with other ingredients.

Feel free to personalize your pastry by incorporating your favorite flavorings. A dash of Vanilla Extract can enhance the sweetness, while a touch of fresh Lemon Zest or warm spices like Cinnamon can add an aromatic complexity. These small additions can truly elevate your tartlet shells.

(*) A special note for those considering Puff Pastry: while it can be used, be mindful of its significant expansion during baking. You will need to carefully adjust the size of your pastry cut-outs and the muffin pan choice to ensure enough space remains for your chosen filling.

Step-by-Step Guide: Crafting Mini Tart Shells in Your Muffin Pan

Creating these delightful mini pie crusts involves two primary stages: preparing the pastry dough to perfection, and then skillfully lining your muffin pan to form the individual shells. Precision and proper chilling are key to success.

1. Preparing the Pastry Dough

While the pastry can certainly be made by hand for a more tactile experience (you can find detailed hand-mixing instructions in our Pâte Sablée recipe), I find using a food processor to be both efficient and effective for achieving the desired texture.

• Begin by placing all your dry ingredients – the flour, icing sugar, and a pinch of salt – into the bowl of your food processor. Pulse a few times to ensure they are thoroughly combined. This even distribution is essential for consistent flavor.
• Photo 1: Next, add the very cold unsalted butter, cut into small, even cubes. The small size of the butter pieces allows for quicker processing and prevents overworking the dough.
• Photo 2: Pulse the mixture until the butter is fully incorporated into the dry ingredients, resulting in very small, sand-like crumbs. The size of these crumbs directly impacts the final texture of your pastry; for tartlet shells, we aim for finer crumbs to create a tender, less flaky crust that holds its shape well. Larger crumbs would lead to a flakier pastry, which might expand too much in the small muffin wells, leaving minimal space for your delicious filling.
• Photo 3: Once you’ve achieved the desired crumb consistency, add the room temperature egg to the food processor.
• Photo 4: Continue to pulse, just until a thick dough begins to form and gather together. It’s crucial not to over-mix at this stage. Excessive processing will develop the gluten in the flour, leading to a tough, stretchy, and rubbery pastry rather than the desired tender, melt-in-your-mouth texture. To check if the dough is ready, gather a small amount of the larger crumbs or lumps and press them firmly between your fingers. If they stick together and hold their shape, your pastry is perfectly mixed.

Remember, the goal is to bring the dough together just enough. Overworking will compromise the delicate texture of your tartlet shells. If your dough feels too dry after adding the egg, add a tiny bit of very cold water, one teaspoon at a time. If it’s too sticky, a sprinkle of flour can help, but avoid adding too much.

2. Lining and Baking Your Muffin Pan Tart Shells

Once your mini tart pastry dough is perfectly prepared, the next crucial steps involve shaping, chilling, and baking. Proper chilling is vital to prevent shrinking and maintain the integrity of your tartlet shells.

• Gather the pastry into a large, cohesive ball. To make rolling easier and cleaner, place the dough between two sheets of baking paper (parchment paper). Roll it out evenly into a large, thin disk, aiming for a thickness of approximately 3mm (1/8 inch) (*). This specific thickness is key for a balanced pastry-to-filling ratio. Transfer the rolled dough, still between the baking paper, onto a flat tray and place it in the fridge to chill and rest for at least one hour, or ideally up to 24 hours in advance. This chilling period allows the gluten to relax, preventing the pastry from shrinking during baking.
• Photo 5: Once adequately chilled, remove the dough from the fridge and carefully peel off the baking paper. Using a round cookie cutter, or a decorative fluted cookie cutter for a charming scalloped edge, cut out individual disks of pastry. The ideal cookie cutter size should be about 2 cm (0.8 inch) wider than the top opening of your muffin pan. This extra width ensures that the pastry will adequately line the sides of the muffin well, creating a sufficient depth for your filling.
• Photo 6: Gently slide each pastry circle into the individual wells of your muffin pan. Carefully press the dough into the contours of the pan, paying close attention to the edge where the bottom meets the sides. This ensures there are no trapped air bubbles between the pastry and the pan, which could cause uneven baking or bulging. For best results, use a non-stick muffin pan, or lightly grease your pan if you’re concerned about sticking.
• Photo 7: Once all the wells are lined, use a fork to “dock” the pastry by pricking several holes in the bottom of each shell. This allows steam to escape during baking, preventing the bottom of the tartlet from puffing up. After docking, place the entire muffin pan back into the fridge to chill and rest again for at least two hours, preferably overnight, or up to 24 hours in advance. This second chilling period is critical for setting the butter and further relaxing the gluten, significantly reducing the risk of shrinkage.
• Before baking, preheat your oven to 160°C / 325°F. While the oven is preheating, transfer your muffin pan directly from the fridge (or even freezer for an extra firm pastry) into the freezer. This rapid temperature change helps to prevent the pastry from shrinking, moving, or collapsing as it enters the hot oven.
• Photo 8: For successful blind baking, line each tartlet shell with a small piece of crunched-up baking paper (crumpling it first helps it conform better to the shape of the shell). Then, fill these paper-lined shells with baking beads, dried beans, or even rice, as I often do. These weights prevent the pastry from bubbling up and help maintain its shape during the initial bake.
• Bake for 15 minutes with the weights in place. Carefully remove the baking weights and the baking paper, then return the tartlet shells to the oven for an additional 12-15 minutes, or until they are beautifully golden brown and dry to the touch. Once baked, allow the tartlet shells to cool completely within the muffin pan before attempting to remove them. This prevents breakage and allows them to firm up. Once cool, they are ready to be filled with your chosen garnish.

It’s important to note that the extent of blind baking can vary based on your filling. If your chosen filling requires further baking, you might only need to partially pre-bake the shells (baking only until just set and no longer wet), rather than fully blind baking them until completely dry. For no-bake fillings, full blind baking is ideal to ensure a crisp, non-soggy crust.

(*) Regarding pastry thickness: because these are mini tart shells, striking the right balance is crucial. If the pastry is rolled too thick, the ratio of crust to filling will be off, making the tartlet overly bready. Conversely, if rolled too thinly, the baked shells might be too delicate and prone to breaking. We have found that 3mm (1/8 inch) is the perfect thickness to achieve sturdy yet delicate and delicious tartlet crusts!

Expert Tips for Flawless Tartlet Shells

Achieving perfectly shaped and crisp tartlet shells in a muffin pan is easier with a few insider tips. These pointers will help ensure your pastry is tender, your shells hold their shape, and your baking experience is a success.

• Prioritize Chilling and Resting: This is arguably the most critical step for any pastry. After rolling out the dough, let it rest in the fridge for at least an hour. Then, after lining the muffin pan, give the shells another two hours (or even overnight) to chill. These resting periods allow the gluten in the dough to relax fully, which is key to preventing shrinkage and maintaining shape during baking. Furthermore, entering the oven extremely cold (even frozen!) helps the butter solidify, creating a barrier against rapid melting and ensuring the shells don’t collapse. Never skip these essential chilling and resting steps!
• Choose Your Cookie Cutter Wisely: The type of cookie cutter you use can dramatically alter the appearance of your tartlets. A simple round cookie cutter will give you a classic, clean-edged tartlet. However, opting for a fluted cookie cutter, as showcased in our photos, will create a charming scalloped edge, adding an elegant touch to your mini pastries. Ensure your cutter is about 2 cm (0.8 inch) wider than the muffin pan opening to provide enough dough for proper depth.
• Consider Pastry Width for Depth: The width of the pastry disks you cut will directly dictate the depth of your mini pie crusts. A wider disk will result in a deeper shell, perfect for generous fillings. Conversely, if you cut the pastry too narrow – smaller than the muffin pan opening, for instance – you’ll end up with very shallow crusts that can hold only a minimal amount of filling. Aim for a width that allows the pastry to comfortably line the sides and form a small lip.
• Master the Dough Thickness: Achieving the right dough thickness is crucial for the perfect tartlet experience. If the pastry is rolled too thick, the ratio of crust to filling will be off, making your tartlets feel heavy and doughy. On the other hand, rolling it too thinly can result in fragile shells that may break easily after baking. I’ve found that 3mm (1/8 inch) is the ideal thickness for these tartlet crusts, offering a delicate yet sturdy structure. For consistent results, a rolling pin with thickness rings can be an invaluable tool.

Troubleshooting Common Tartlet Challenges

Even experienced bakers encounter hiccups. Here are solutions to common issues you might face when making tartlet shells in a muffin pan:

• The pastry is too hard to line the muffin pan: If your dough is too stiff and cracking when you try to press it into the muffin wells, it means the butter is too cold and rigid. Simply leave the pastry at room temperature for a few minutes (5-10 minutes usually suffices) to allow the butter to soften slightly. Be careful not to let it get too warm, or it will become sticky.
• The pastry is too flexible or breaking when handling: This often happens if the butter in your dough has become too warm, making the pastry overly soft and prone to tearing. The quickest fix is to place the entire sheet of rolled-out pastry back into the fridge for 10-15 minutes to allow the butter to firm up again. Another potential cause could be that the pastry was rolled too thinly, making it inherently delicate. Adjust your rolling thickness for future batches.
• The tart shells collapsed or shrank in the oven: This is a very common issue, almost always attributable to insufficient chilling. If the dough isn’t thoroughly chilled before going into a hot oven, the butter melts too quickly, and the gluten hasn’t fully relaxed, causing the pastry to shrink dramatically from the sides of the pan. Ensure you rigorously follow the resting and chilling steps outlined in the recipe, especially placing the pan in the freezer while the oven preheats, to ensure the pastry is as cold as possible when it enters the oven.

Frequently Asked Questions About Tartlet Shells

Storing and Freezing Your Mini Tart Shells

Proper storage is essential for enjoying your homemade tartlet shells at their best, whether you’re planning ahead or dealing with leftovers. Here’s how to store them effectively:

Unbaked Pastry Storage: The prepared pastry dough requires refrigeration (or freezing) until you’re ready to bake. If kept unbaked, the dough can be stored in the fridge for up to 24 hours. For longer storage, it can be frozen.

Baked Shells Storage: Once your mini tart shells are baked and completely cooled, they can be kept at room temperature. For best freshness and crispness, store them either covered with a clean tea towel or in an airtight container. When stored correctly, unfilled baked shells will last for up to 3 days. Once you add your chosen filling, the storage requirements may change; many fillings will necessitate refrigeration.

Freezing Options: These versatile mini pie crusts freeze exceptionally well, both in their baked and unbaked forms. My personal preference is to freeze them unbaked, as this ensures they are incredibly fresh and crisp when you finally serve them.

• To freeze unbaked shells: Line the muffin pan with the pastry as instructed, then place the entire pan in the freezer until the shells are solid. Once fully frozen, you can carefully remove the shells from the pan and transfer them to a freezer-safe airtight container or bag. When you’re ready to bake, simply place the frozen shells back into the muffin pan and bake as directed. You might need to add a couple more minutes to the recommended baking time to account for their frozen state.
• To freeze baked shells: Allow the baked and cooled shells to freeze solid on a tray, then transfer them to an airtight freezer bag or container. They can be thawed at room temperature before filling.

Delightful Filling Ideas for Your Tartlet Shells

The beauty of these homemade tartlet shells lies in their incredible versatility. Once baked, they are a blank canvas, ready to be transformed with an endless array of sweet and savory fillings. Here are some inspiring ideas to get you started:

• Classic Fruit Tarts: Fill with a luscious Vanilla Pastry Cream (Crème Pâtissière) and crown with an assortment of fresh fruits like strawberries (for Strawberry Custard Tartlets), raspberries, blueberries, or kiwi for vibrant Mini Fruit Tarts.
• Italian-Inspired Sweetness: Try a rich and creamy Cannoli Filling, typically made with ricotta and mascarpone cheese, a hint of citrus, and chocolate chips.
• Decadent Chocolate Delights: Indulge with a silky Chocolate Pastry Cream or an intensely smooth Chocolate Crèmeux. Garnish with chocolate curls, shavings, or a sprinkle of sea salt.
• Baked Fruit & Nut Combinations: Fill with a comforting Almond Cream (Frangipane) Filling, then bake with slices of fresh fruit like pears or apples for a warm, fragrant dessert.
• Rich Ganache Tarts: A simple yet sophisticated Chocolate Ganache makes for an irresistible filling, as seen in Mini Chocolate Tarts or paired with fresh raspberries for Raspberry Chocolate Tartlets.
• Tangy Curds & Caramels: Brighten your palate with classic Lemon Curd, zesty Orange Curd, or exotic Passion Fruit Curd. For a different sweet-salty profile, a creamy Salted Caramel filling is always a winner.
• Fruity Compotes: A simple, vibrant fruit compote like an Easy Mixed Berry Compote or Blueberry Compote offers a lighter, fruity option, often enhanced with a dollop of whipped cream.
• Savory Appetizers: Don’t forget the savory side! Use a savory shortcrust pastry and fill with a creamy quiche mixture, caramelized onions and goat cheese, or a smoked salmon and dill cream cheese for elegant finger foods.

Explore More Tart Recipes

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Recipe Card

How to Make Perfect Tartlet Shells in a Muffin Pan

4.56 from 78 votes

No specialized tartlet tin? No problem! This easy and versatile recipe guides you through making beautifully buttery and crisp tartlet shells using a regular muffin pan. These mini pastry crusts are perfect for any sweet or savory filling and make a wonderful addition to any party!

Yields: 18 tartlets

Author: Sylvie

Prep Time30 minutes mins

Cook Time30 minutes mins

Resting Time3 hours hrs

Total Time4 hours hrs

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

• 250 gr (1 2/3 cup) Plain / All-Purpose Flour
• 50 gr (1/2 cup) Icing Sugar, or Powdered Sugar, sifted
• 1 pinch Table Salt
• 120 gr (1/2 cup) Unsalted Butter, very cold, cut into cubes
• 1 large Egg, at room temperature

Instructions

• In a food processor, combine the Flour, Icing Sugar, and Salt. Pulse a few times to ensure they are well mixed. Add the very cold Butter (cut into small cubes) and pulse until you achieve very small, sand-like crumbs. Avoid leaving large lumps of butter (see Note 1).
• Pour in the whisked Egg and pulse just until the dough begins to come together in thick clumps. Be careful not to overmix (see Note 2).
• Gather the dough into a ball, then flatten it slightly and place it between two sheets of baking paper. Roll the dough out evenly into a large disk, approximately 3-4 mm (1/8 – 1/6 inch) thick (see Note 3). Transfer the rolled dough, still between the paper, to a flat tray and chill in the fridge for at least 1 hour, or preferably overnight.
• Remove the dough from the fridge and peel off the baking paper. Using a round or fluted cookie cutter that is about 2 cm (0.8 inch) wider than the opening of your muffin pan, cut out individual pastry disks (see Note 4). Gently slide each pastry circle into the muffin pan well, ensuring it sits flush against the bottom. Carefully press the edges where the bottom and sides meet to eliminate any trapped air bubbles.

  Pro tip: For the best, evenly baked shells, use a muffin pan with a perforated bottom. This allows for optimal airflow.

• Once all wells are lined, place the muffin pan back into the fridge for at least 2 hours. For superior results and to prevent shrinkage, chilling overnight is highly recommended.
• Preheat your oven to 160°C (325°F). Prick the bottom of each pastry shell several times with a small fork (this is called docking). While the oven preheats, place the muffin pan in the freezer to ensure the pastry is very cold.
• Line each tartlet shell with a small piece of crunched-up baking paper (this helps it fit better), then fill it with baking beads, dried beans, or rice to act as baking weights.
• Bake for 15 minutes. Carefully remove the baking weights and baking paper, then continue to bake for an additional 12 to 15 minutes, or until the tartlet shells are golden brown and feel dry to the touch. Allow them to cool down completely in the muffin pan before removing and filling (see Note 5).

  If your chosen filling requires baking, add it to the cooled, par-baked shells (after removing weights) and continue baking according to your filling’s specific instructions.

Video Tutorial

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Notes

Yield: The number of tartlet shells this recipe yields can vary significantly, typically between 12 to 30, depending on several factors: the specific width you choose for cutting out your pastry disks, the inherent depth of your muffin pan wells, and how thinly you roll the pastry. For reference, when I used a regular-sized muffin pan and rolled the pastry to approximately 4 mm (about 1/6 inch) thick, I achieved 18 tart crusts.

Instruction Notes:

1. When processing the butter with the dry ingredients, you should no longer see any large lumps of butter. For mini tart crusts, we aim for a fine, crumbly texture. Making a very flaky pastry (which typically involves larger butter pieces) is not recommended here, as these very small crusts might puff up excessively in the oven, reducing the space available for your delicious filling.
2. It’s essential to stop mixing as soon as the pastry dough visibly comes together. Overworking the dough develops gluten, which results in a tough and chewy crust rather than a tender, delicate one. To test if the dough is properly mixed, press a handful of the larger crumbs or lumps between your fingers; if they stick together and hold their shape, the dough is ready. If it feels too dry and won’t hold, incorporate a tiny splash of very cold water, one teaspoon at a time. If it’s too sticky, add a little more flour until it’s manageable.
3. Achieving the correct dough thickness is crucial for the success of your tartlet shells. If the pastry is rolled too thinly, the baked crusts can become exceedingly fragile and prone to breaking when handled or filled. Conversely, if the dough is too thick, the resulting tartlets will have an imbalanced pastry-to-filling ratio, feeling overly heavy and doughy. After extensive testing, I have found that a thickness between 3 to 4 mm (approximately 1/8 to 1/6 inch) is ideal, providing a sturdy yet delicate and perfectly balanced tartlet crust.
4. The diameter of the pastry circles you cut will directly determine the depth of your tartlet shells. Cutting wider circles will result in deeper crusts, which are excellent for holding more substantial fillings. As a general guideline, I recommend that the cut pastry circles be at least the same width as, or preferably slightly wider than, the top opening of your muffin pan. If you cut them too small, the crusts will be quite shallow, leaving insufficient depth for a satisfying amount of filling.
5. This blind-baking technique of fully baking the shells until dry and golden is specifically recommended if your chosen tartlet filling does not require any additional baking. If, however, your filling needs to be baked (such as custards or frangipane), you should only partially blind-bake the shells. This means baking them until just set and no longer wet, then adding your filling and continuing the baking process. Partial blind baking helps prevent the bottom crust from becoming soggy during the second bake.

Nutrition (per serving)

Calories: 113kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 7mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Calcium: 5mg | Iron: 1mg

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