How to Bake Empty Tart Shells

1

Measure out the dry ingredients and mix for 5 seconds.

Measure out the dry ingredients and mix for 5 seconds.

2

Cut 1 cup (226 g) of chilled, unsalted butter into 1/2-inch (12 mm) pieces.

Cut 1 cup (226 g) of chilled, unsalted butter into 1/2-inch (12 mm) pieces.

3

Mix in the egg yolks.

Mix in the egg yolks.

4

Blend in the vinegar and vodka.

Blend in the vinegar and vodka.

5

Shape the dough into a ball.

Shape the dough into a ball.

6

Wrap and chill the dough for at least 30 minutes.

Wrap and chill the dough for at least 30 minutes.

7

Cut out parchment paper circles.

Cut out parchment paper circles.

8

Rest each piece of dough for 1 minute.

Rest each piece of dough for 1 minute.

9

Roll the dough to an 1/8-inch (3-mm) thickness.

Roll the dough to an 1/8-inch (3-mm) thickness.

10

Press the dough into each pan.

Press the dough into each pan.

11

Trim and double layer the sides.

Trim and double layer the sides.

12

Weigh down and chill the tarts for at least 30 minutes.

Weigh down and chill the tarts for at least 30 minutes.

13

Preheat the oven and remove the shells from the refrigerator.

Preheat the oven and remove the shells from the refrigerator.

14

Bake the tart shells for 7 to 9 minutes.

Bake the tart shells for 7 to 9 minutes.

15

Cool and fill the tarts.

Cool and fill the tarts.

16

Roll the dough into a large circle that's 1/8-inch (3-mm) thick.

Roll the dough into a large circle that's 1/8-inch (3-mm) thick.

17

Cut the dough into 12 circles using scalloped cookie cutters.

Cut the dough into 12 circles using scalloped cookie cutters.

18

Butter a muffin tin and preheat the oven.

Butter a muffin tin and preheat the oven.

19

Press the dough into each cavity and prick the dough with a fork.

Press the dough into each cavity and prick the dough with a fork.

20

Fill each tartlet with a muffin liner and weights.

Fill each tartlet with a muffin liner and weights.

21

Bake the tartlet shells for 10 to 12 minutes.

Bake the tartlet shells for 10 to 12 minutes.

22

Remove the liners and fill the tartlet shells.

Remove the liners and fill the tartlet shells.

How to Bake Empty Tart Shells

Steps

Measure out the dry ingredients and mix for 5 seconds.

Cut 1 cup (226 g) of chilled, unsalted butter into 1/2-inch (12 mm) pieces.

Mix in the egg yolks.

Blend in the vinegar and vodka.

Shape the dough into a ball.

Wrap and chill the dough for at least 30 minutes.

Cut out parchment paper circles.

Rest each piece of dough for 1 minute.

Roll the dough to an 1/8-inch (3-mm) thickness.

Press the dough into each pan.

Trim and double layer the sides.

Weigh down and chill the tarts for at least 30 minutes.

Preheat the oven and remove the shells from the refrigerator.

Bake the tart shells for 7 to 9 minutes.

Cool and fill the tarts.

Roll the dough into a large circle that's 1/8-inch (3-mm) thick.

Cut the dough into 12 circles using scalloped cookie cutters.

Butter a muffin tin and preheat the oven.

Press the dough into each cavity and prick the dough with a fork.

Fill each tartlet with a muffin liner and weights.

Bake the tartlet shells for 10 to 12 minutes.

Remove the liners and fill the tartlet shells.

Rate This Guide

Comments (0)

How to Bake Empty Tart Shells

Steps

Measure out the dry ingredients and mix for 5 seconds.

Cut 1 cup (226 g) of chilled, unsalted butter into 1/2-inch (12 mm) pieces.

Mix in the egg yolks.

Blend in the vinegar and vodka.

Shape the dough into a ball.

Wrap and chill the dough for at least 30 minutes.

Cut out parchment paper circles.

Rest each piece of dough for 1 minute.

Roll the dough to an 1/8-inch (3-mm) thickness.

Press the dough into each pan.

Trim and double layer the sides.

Weigh down and chill the tarts for at least 30 minutes.

Preheat the oven and remove the shells from the refrigerator.

Bake the tart shells for 7 to 9 minutes.

Cool and fill the tarts.

Roll the dough into a large circle that's 1/8-inch (3-mm) thick.

Cut the dough into 12 circles using scalloped cookie cutters.

Butter a muffin tin and preheat the oven.

Press the dough into each cavity and prick the dough with a fork.

Fill each tartlet with a muffin liner and weights.

Bake the tartlet shells for 10 to 12 minutes.

Remove the liners and fill the tartlet shells.

Rate This Guide

Comments (0)

Related Guides

How to Cook Frozen Sausages

How to Make Orange Chocolate Mug Cake

How to Make Bunny Tail Truffles

How to Cook Ham Joint