Sweet Tartlet Shells (Easy Mini Pastry Cases)
Simple sweet pastry cases and no blind baking needed!
Ingredients
- 250 g Plain Flour (or all-purpose flour)
- 1 Egg
- 100 g Granulated Sugar
- 113 g Butter
Instructions
- 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!
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Nutrition
Calories: 271kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 99mgPotassium: 45mgFiber: 1gSugar: 13gVitamin A: 383IUCalcium: 11mgIron: 2mg
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