Making A Tart Shell Recipes

THREE INGREDIENT MINI TART SHELLS

Steps:

• Gather the ingredients.
• In a mixing bowl, cream together the butter and cream cheese.
• Gradually add flour until well mixed.
• Form into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
• Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature muffin tin .
• Preheat oven to 350 F or 325 F for a dark pan .
• Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, the filled shells are baked from 15 to 25 minutes.
• Unfilled shells can be baked for 5 to 10 minutes.

TART SHELLS

Steps:

• Blend cream cheese and butter together.
• Add flour and mix.
• Chill for at least 30 minutes.
• Divide into 24 balls and press into miniature muffin tins, pushing dough up the sides.
• Spoon filling into pastry shells.
• Bake at 325 degrees Fahrenheit for 25 minutes.

MAKING A TART SHELL

Steps:

• Lightly flour your work surface (and rolling pin). Using as little flour as possible, roll out a half recipe of pâte brisée or pâte sucrée, rotating it 90 degrees every few minutes. Repeat until the dough is 1/8 inch thick. Brush off excess flour.
• Gently fold the dough into quarters. Center the dough in the tart pan; unfold, letting the extra pastry droop over the sides. Alternatively, drape the rolled dough over the rolling pin for transfer into the pan.
• Lift the overhanging dough, and tuck it into the side and corners of the pan. Gently press the pastry snug against the bottom edges of the pan with a knuckle. This extra dough makes it easier to form a decorative edge.
• When the shell is completely tucked in place, firmly roll your rolling pin over the top of the tart pan, using the pan's sharp edges to trim off the excess dough. Refrigerate for 10 minutes before proceeding to step 5.
• Working around the circumference of the pan, firmly press the dough into the fluting, gently pinching dough between forefinger and thumb and supporting the pan with the other hand as you go.
• The crust will release steam when it's baked that can cause the pastry to bubble and buckle. Prevent this damage by docking (poking holes into the pastry with the tines of a fork to create steam vents). Refrigerate the dough for 1 hour, or wrap it and freeze for future use for up to 1 month.
• Cut a square of parchment paper several inches larger than the tart shell, and place it into the chilled shell. Fill it with pie weights or dried beans (which should be stored in the freezer between uses to prevent them from becoming rancid). Bake in a 400° F oven for 15 minutes.
• Then remove the parchment and weights to allow the bottom of the shell to bake until golden brown, 12 to 15 minutes more. Keep an eye on the edges: If they start to become too dark, cover them with foil.