Shortcrust Shells for Tartlets, easy to make, are perfect to fill with creams of all kinds, jams, panna cotta, and fresh fruit or chocolate.

You can make them with the appropriate tartlet molds, but also simply using a muffin tin.

I prepared them to make these pastries with custard and strawberries for Father’s Day.

Let’s see together how to make the recipe for the Shortcrust Shells for Tartlets. Prepare the ingredients and let’s start.

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.

Gabriella

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Ingredients

Tools

First, take the butter out of the fridge at least half an hour before starting. Cut it into pieces and place it in the mixer bowl along with the flour and start mixing quickly with the K hook. Work them just enough to get a sandy mixture.
Add the powdered sugar, a pinch of salt, the vanilla, and the grated rind of the lemon, and finally the egg yolks. Compact it quickly, form a dough, and place it in the fridge for about half an hour.
You can also prepare the shortcrust by hand: place the butter in a bowl along with the flour and work with your hands until it crumbles, then add the rest of the ingredients, compact forming a dough, and place it in the fridge.
After the indicated resting time, flour the pastry board and turn on the oven to 355°F in static mode.
Place the shortcrust dough and roll it with the rolling pin to a thickness of about 0.12 – 0.16 inches. If you see it tends to crumble, work it a bit with your hands before rolling it out. With a round cookie cutter (or scalloped, like mine) about 2.5 inches in diameter, cut out circles.
Place each circle in a tartlet mold 2.4 inches in diameter (or in a muffin tin if you don’t have them) and prick the bottom with a fork. Bake in a preheated oven for about 8-9 minutes: they should be nicely golden.
Here are the Shortcrust Shells for Tartlets ready. Enjoy your meal!
Until the next recipe.