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Sweet & Savory Tart Shells

This versatile recipe will guide you through the creation of savory and sweet tart shells, perfect for many different fillings. The result is an irresistibly flaky and buttery tart shell that serves as the perfect canvas for your culinary imagination. No freezing step required, thus, easier and quic...
3
50 min
TOTAL TIME
67
CALORIES
$0.08
PER SERVING
Sweet & Savory Tart Shells
Ingredients
BASE DOUGH
18 SERVINGS
All Purpose Flour
1 cup all purpose flour
Unsalted Butter
1/3 cup unsalted butter
softened
Egg Yolk
1 whole egg yolk
SWEET TART SHELLS
Sugar
2 tbsp sugar
Vanilla Extract
1 tsp vanilla extract
SAVORY TART SHELLS
Sugar
1 tsp sugar
Salt
1/2 tsp salt
Directions
BASE DOUGH
30 min
PREP TIME
20 min
COOK TIME
50 min
TOTAL TIME
1
Soften the unsalted butter and add it to a bowl with one cup of all-purpose flour.
2
Add in the egg yolk and mix everything together until a rough dough forms.
3
Chill the dough in the fridge for 30 minutes until firm.
SWEET TART SHELLS
4
Remove half the base dough from the fridge, add in the sugar and vanilla extract and combine.
5
Press the dough evenly into your tart molds, trimming any excess.
6
Prick the base of each tart with a fork to prevent puffing during baking.
7
Bake in a preheated oven at 340ºF (170ºC) for 20 minutes, then remove and let cool.
SAVORY TART SHELLS
8
Remove the remaining base dough from the fridge, add in the sugar and salt and combine.
9
Press the dough evenly into your tart molds, trimming any excess.
10
Prick the base of each tart with a fork to prevent puffing during baking.
11
Bake in a preheated oven at 340ºF (170ºC) for 20 minutes, then remove and let cool.
Health Info
Macros
7g
CARBS
3g
FAT
1g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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6
40 min
4
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Frequently Asked Questions
How can I avoid my tart shell from shrinking?
How do you blind bake a tart shell?
Why is my tart shell soggy?
Can I use a store-bought tart shell?
How can I make my tart shell taste better?
What can I use if I don’t have baking beans for blind baking?
What is the difference between a pie and a tart?
Can I use puff pastry for a tart shell?
What should I do if my tart shell cracks or breaks?
How can I use leftover tart shell dough?