4-Ingredient Tart Shells
Create perfect, melt-in-your-mouth tart shells with just four simple ingredients! This easy-to-follow recipe requires only all-purpose flour, icing sugar, cold unsalted butter, and a cold egg. Ideal for sweet and savory fillings, these tart shells bake to a beautiful golden brown in under 20 minutes. Perfect for beginner bakers and...
Ingredients
- 225gall purpose flour (sifted)
- 60gicing sugar
- 100gunsalted butter (cold and cut in cubes)
- 1egg (cold)
Nutrition (per serving)
Calories
107.9kcal (5.4%)
Protein
2.1g (4.22%)
Carbs
12.7g (4.62%)
Sugars
5.5g (10.92%)
Healthy Fat
1.6g
Unhealthy Fat
3.9g
% Daily Value based on a 2000 calorie diet
How to make 4-Ingredient Tart Shells
Preheat oven to 170°C.
Combine all purpose flour and icing sugar in a bowl.
Add cold, cubed unsalted butter and rub it into the flour mixture until it resembles breadcrumbs.
Add the egg and mix until a dough forms.
Wrap the dough with cling wrap.
Chill the wrapped dough in the chiller for about 2 hours or overnight.
Roll the chilled dough into balls.
Place the dough balls into your tart mould.
Poke the base of the tart with a fork before baking.
Bake in a pre-heated oven at 170°C for 18-20 minutes.
Baking time may vary depending on your oven.
Nutrition (per serving)
Nutrition (per serving)
Calories
107.9kcal (5.4%)
Protein
2.1g (4.22%)
Carbs
12.7g (4.62%)
Sugars
5.5g (10.92%)
Healthy Fat
1.6g
Unhealthy Fat
3.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure butter and egg are cold for the best results.
Do not overmix the dough.
FAQS
Can I use salted butter instead of unsalted?
Yes, but reduce the amount of salt in your filling to balance the flavors.
Can I freeze the tart shells?
Yes, you can freeze baked or unbaked tart shells. Wrap them tightly in plastic wrap and store them in the freezer for up to 2 months.
What can I use as a filling for these tart shells?
These tart shells are versatile and can be filled with sweet or savory fillings. Try using fruit, chocolate, custard, or savory mixtures like quiche filling.
How do I prevent the tart shells from puffing up during baking?
Dock the bottom of the tart shells with a fork before baking and use pie weights or dried beans to keep the base flat.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend suitable for baking.
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