Mini Tart Crust Recipe

mini chocolate mousse tarts on white platter.

No ratings yet

This Mini Tart Crust recipe makes buttery, shortbread cookie cups that are perfect for your favorite sweet fillings like jam, mousse, or pie filling. Ideal for holiday gatherings and parties.

Prep Time10

Cook Time23

Total Time33

Course: Dessert

Cuisine: American

Servings:

Calories: 116kcal

Author: Cara Lanz

Ingredients

1 cup unsalted butter, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt

Instructions

Preheat the oven to 300. Spray a nonstick mini muffin pan with cooking spray, or line the cups with mini muffin liners.
Beat the butter and sugar until smooth and creamy. Mix in the vanilla extract. Add the flour and salt and mix just until it comes together into a soft dough.
Roll 1 tablespoon portions into balls and place them in the cups of a mini muffin pan. Press the shortbread cookie dough into and up the sides of the cups with a spoon handle, muddler, pestle, or a rounded measuring spoon (spray with oil or dip in water to keep it from sticking to the dough).
Bake for 20-25 minutes (23 is the perfect time in my oven) until the cookies just barely start to turn golden brown. They will have puffed up, press the centers back down while they are still warm.
Cool in the pan 5 minutes until firm enough to handle. Gently lift the cups from the pan and place on wire rack to cool completely.
When cooled, fill with pie filling, mousse, fruit, or ice cream.

Notes

Use a nonstick mini muffin tin and grease it well. For the most effortless removal, line the cups with paper liners or strips of parchment paper (slings).
Let the cookie cups cool in the pan until firm enough to handle before removing. If needed, gently twist the cookies in the cups or use a toothpick to loosen the edges. I found it best to remove them when they were still slightly warm.
For fillings that need to be baked in the shells, if the filling recipe doesn't specify, reduce the baking time and par-bake the crusts for 12-15 minutes before adding filling.
For a mini tart recipe with baked fillings, I recommend using paper liners or parchment slings for the easiest removal from the pan.

Nutrition