Sweet Tartlet Shells (Easy Mini Pastry Cases)
If you are looking for an easy yet elegant way to present your canapes, petit fours or desserts, then look no further than pastry tartlet shells! These mini sweet pastry cases are perfect for creating beautiful bite-sized treats that will wow party guests and provide a delicious finish to any meal. Whether you’re after crunchy sweet tartlets or buttery savoury options, with just a few simple ingredients, you can soon have these tasty cups ready in no time.
Sweet Pastry Cases
Sweet pastry cases are an often underestimated item in baking, but they’re integral to tartlet cases, as well as sweet snacks and treats. They can be filled with a wide variety of fillings for either appetizers or desserts, ensuring that you find the snack or sweet of your dreams! Sweet pastry cases are a versatile choice when it comes to getting creative in the kitchen – fill them with fresh fruit or Nutella to create scrumptious tartlets for adults and kids, or classic custard for something simpler but all the more satisfying.
Pastry thickness variations
Thinking about sweet pastry cases always creates a dilemma – should you choose thick or thin? Thick pastry is great for recipes requiring something sweet, crunchy and filling; the thicker it is, the more luxurious the finished product becomes. On the other hand, with thin pastry, you can achieve lightness and delicacy – perfect for desserts like tarts or pies that look as delicate as they taste. No matter how thin or thick your sweet pastry case is, every variation offers something special in taste and texture to enhance your sweet treats.
In this recipe, the thickness is approximately 1cm/1/8 inch and is the average thickness for most recipes.
What you’ll love about this recipe:
Tartlet sizes
Sweet pastry cases come in all sorts of sizes and shapes, from tiny bite-sized tartlets to full-size pies. With such a wide variety to choose from, it can be hard to know which one to pick.
For my sweet recipes, I usually opt for 10cm/4in tartlet cases at their fullest width and 8cm/3in at the base. The removable bottoms mean no sticking or last-minute flicking with a knife – simply unclip the base and slide out your sweet tartlets with ease!
Ingredients
For about 8 tartlet cases, you will need the following ingredients:
- 250 g Plain Flour (or all-purpose flour)
- 1Â Egg
- 100 g Granulated Sugar
- 113 g Butter
Here are some tips for making this recipe
- Cut circles that are larger than your tins.
- Don’t stretch the dough when placing it in the tins, as this will make the pastry shrink from the sides.
- Make sure your pastry is cold before baking.
- Make double the quantity and freeze some for later.
Be sure to check out the full recipe and ingredient list at the bottom of this post
How to make sweet pastry cases for tarts
When to chill the pastry
Making sweet pastry cases doesn’t have to be a daunting task. With the right technique, you can master making sweet pastries in no time. After mixing your flour, butter and other ingredients together to make your sweet pastry dough, it is important to chill it in the fridge. This first chill helps to firm up the dough, which makes it easier to roll out and fit into your sweet pastry moulds or tins. Don’t forget, though, that you will need to chill it again before baking – this will help ensure nice crisp, sweet pastry cases and beautiful golden edges when cooked. Master that double-chill routine and sweet pastries won’t be a problem!
Chill in the fridge or freezer?
Chilling your pastry in the freezer is an excellent shortcut that can save you time and work in making the perfect dessert. It also helps keep the shape of the pastry, meaning no need to blind bake or extra preparation. If you have more time on your hands or if you have to leave for a while, then pop it in the fridge for an even chill.
Serving suggestions
Here are some serving suggestions for Mini Pastry Cases with a sweet twist:
- Fill them with a smooth and creamy chocolate mousse for an indulgent dessert.
- Create mini fruit pies by filling them with a mixture of your favorite fruits, such as apples, berries, or peaches, and topping them with a sprinkle of cinnamon and sugar.
- Add a dollop of vanilla custard or pastry cream in the pastry cases and top with fresh sliced strawberries for a classic strawberry tart.
- Make mini cheesecakes by filling the pastry cases with a creamy cheesecake mixture and topping them with a drizzle of fruity sauce or a spoonful of fresh fruit compote.
- Fill them with lemon curd and top with a small dollop of whipped cream and a sprinkle of powdered sugar for a tangy and refreshing treat.
- Create mini cream puffs by filling the pastry cases with a generous amount of whipped cream and dusting them with powdered sugar.
- Fill them with a rich and gooey salted caramel filling and top with a sprinkle of sea salt for a decadent salted caramel tart.
- Make mini pecan tarts by filling the pastry cases with a sweet and sticky pecan filling and baking until golden brown or pumpkin pie filling.
- Fill them with a mixture of mascarpone cheese and Nutella for a tasty twist on a classic cream puff.
- Top them with a scoop of your favourite ice cream flavour and drizzle with chocolate sauce or caramel for a delightful ice cream sundae in a bite-sized form.
Storage
Storage in the freezer using freezer bags for up to 3 months until when you need them, or store in the fridge for 3-5 days in an airtight container.
Sweet Tartlet Shells (Easy Mini Pastry Cases)
Ingredients Â
- 250 g Plain Flour (or all-purpose flour)
- 1 Egg
- 100 g Granulated Sugar
- 113 g Butter
InstructionsÂ
- In a large bowl, add the butter, sugar, and salt and mix until combined. Mix in the egg, scraping down the bowl to ensure it is fully incorporated.
- Add the flour slowly but don't over-mix. Divide the dough into 2 balls and flatten slightly and wrap in cling film. Pop them into either the freezer for 30 minutes or the refrigerator for 2 hours (or even overnight if you have time).
- Remove the dough from the freezer or fridge and roll out to about 1cm/1/8 inch thick onto a lightly floured surface. Cut out circles with your cutter that are larger than your tins/moulds and gently place them in your moulds. Don't stretch the dough, as your pastry will shrink from the sides when baked. Prick the base a few times with a fork (but not right through).
- Cut off any excess pastry with a knife. Place the tins on a baking tray and chill in the freezer for 15 to 30 minutes. Preheat the oven to 160℃/140℃ Fan/325℉.
- Remove from the freezer and bake in the oven for 18 – 20 mins for 10cm/4in cases.
- When done, leave in the tins to cool, then remove from the moulds. Fill them with your favourite filling or freeze them for a later date. Enjoy!
