Best 3 Tart Shell Recipes
Indulge in the art of creating delectable tart shells with our comprehensive guide. From classic sweet tart shells to savory variations, we have curated a collection of recipes that cater to every taste and occasion. Discover the secrets of crafting flaky, buttery shells that melt in your mouth and provide the perfect base for a variety of fillings. Learn essential techniques, tips, and tricks to ensure success every time you embark on this culinary adventure. Whether you're a seasoned baker or just starting, our recipes will guide you through the process of making perfect tart shells that will impress your friends and family.
Let's cook with our recipes!
PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
- Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.
TART SHELL
Categories Dessert Bake Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (11-inch) tart shell
Number Of Ingredients 7
Steps:
- Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.
CHOCOLATE TART SHELL
I made a Key Lime Pie/Tart and wasn't happy with the usual graham cracker crust. I mentioned it to my Canadian friend. She said her daughter had a chocolate shell recipe that she bet would work perfectly. She was right! So I'm passing it on. I used my Pampered Chef fluted tart pan and roller. The shell was picture perfect. My...
Provided by Sharon Canfield
Categories Other Desserts
Time 20m
Number Of Ingredients 4
Steps:
- 1. Use a pastry knife to blend and cut together until thoroughly mixed. Press into pie/tart pan, bake at 350 F. for 10 - 12 min.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your tart shell. Use real butter, fresh eggs, and high-quality flour.
- Chill your dough before baking: Chilling the dough before baking will help it to hold its shape and prevent it from spreading too much. You can chill the dough for at least 30 minutes, or up to overnight.
- Use a tart pan with a removable bottom: This will make it easy to remove the tart shell from the pan once it is baked.
- Blind bake the tart shell before filling it: Blind baking is a process of baking the tart shell without the filling. This will help to prevent the shell from becoming soggy.
- Don't overfill the tart shell: Overfilling the tart shell can cause the filling to spill over and make a mess. Fill the tart shell no more than 2/3 full.
- Bake the tart shell until it is golden brown: The tart shell should be baked until it is golden brown and cooked through. The baking time will vary depending on the recipe, so be sure to check the recipe for the specific instructions.
Conclusion:
Making a tart shell is a relatively simple process, but there are a few things you need to keep in mind to ensure that your tart shell turns out perfectly. By following the tips in this article, you can make a delicious and flaky tart shell that will be the perfect base for your favorite tart filling.
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