How to Make a Perfect Tart Shell

Tart Shell – the essential base for many delicious desserts, and the foundation of a perfect tart. This flaky, buttery tart crust is slightly sweet with a delicate, melt-in-your-mouth texture, similar to shortbread, making it the ideal vessel for any filling, from rich chocolate ganache to vibrant lemon curd. It’s crispy yet tender, with just the right amount of crunch.

Tips for Perfect Tart Shells:

Chill the dough: Be sure to chill the dough for at least 30 minutes before rolling it out. This helps prevent shrinking while baking and ensures a crispier texture.

Use cold butter: Cold butter is key to achieving a flaky texture. For best results, use butter that is straight from the fridge and cut into small cubes.

Blind bake: If you’re using a liquid filling (like lemon curd or custard), it’s important to blind bake the shell. Line the crust with parchment paper and use pie weights or dry beans to keep the crust from puffing up.

Storage Tips:

Room Temperature: If you plan to use the tart shell within a day or two, store it in an airtight container at room temperature. It will stay fresh and crisp.

Refrigeration: For longer storage, refrigerate the baked tart shell in an airtight container for up to 3-4 days. Before adding your filling, allow it to come to room temperature to maintain its crispness.

Freezing Tips:
If you want to make the tart shell ahead of time, it can be frozen after baking. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 2 months. When ready to use, thaw at room temperature for 15-20 minutes and add your filling. You can also bake it straight from the freezer, but it may need a few extra minutes in the oven.

This tart shell recipe is perfect for prepping in advance, ensuring your desserts are always ready to impress!

Tart Shell

Servings: 10 servings

Ingredients (for the shell):
1 1/4 cups (150g) all-purpose flour

1/4 cup (30g) powdered sugar

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, cold and cubed

1 large egg yolk

2-3 tablespoons (30-45ml) ice water

Instructions (English):
✅ Combine dry ingredients:
In a food processor, combine the flour, powdered sugar, and salt.

✅ Add butter:
Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.

✅ Add egg yolk:
Add the egg yolk and pulse until combined.

✅ Add ice water:
Gradually add the ice water, 1 tablespoon (15ml) at a time, until the dough begins to come together.

✅ Shape and chill dough:
Turn the dough out onto a lightly floured surface, knead gently until smooth, and form it into a disk. Wrap it in plastic wrap and refrigerate for 30 minutes.

✅ Preheat oven and prepare the pan:
Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to fit your tart pan (about 9 inches / 23cm in diameter).

✅ Bake the shell:
Press the dough into the tart pan, trim the excess, and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, remove the paper and weights, then bake for an additional 5-7 minutes until golden.

Nutritional Breakdown (per serving – approx. 10 servings):

Calories: 180

Fat: 12g

Saturated Fat: 7g

Carbs: 18g

Fiber: 0g

Sugar: 5g

Protein: 2g

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