Sunday, May 8, 2011

Small Tart Shell

Firstly Happy Mother's Day to all the mothers out there.

I made these tarts shell for Orange Chocolate Cheese Tart, which I'll be sharing in the next recipe.
These tart shells were so crunchy,also easy to make.Can make tart shell one day before the filling.Store it into airtight container.Here's the recipe:
I adapted from Alex's Goh cookbook, but I modefied a bit.

Ingredients: (+- 110 shells)
500 gm flour( I used superfine flour),sifted
300 gm butter
4 tbsps sugar
2 egg yolks
80 gm cold water

Mix sifted flour with sugar.
Add butter ,mix it until crumbly.
Add in egg yolks, mix it again.
Then add cold water, and mix it, to form a dough.
Shape the dough into a ball and press it flat.
Wrap it with cling film and refrigerate for 30 minutes.

Ok, I'll show , how to shape it into a shell.

Here's how:

Flattened the dough, rest it into fridge.After 30 minutes........

Shape it into a small ball, press it into a mould.

Use finger tip to press it towards the mould, to get the wavy pattern.

Almost done.Need some touch up..hahaha

Use plastic knife, trim the edges.

Use a fork, prick some holes. And ready to bake.Bake 180 C for 15 - 18 minutes.

Take out from the mould, let it cool.Store it into airtight container, And ready for the fillings


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Anonymous said...

Your tart shell looks great.

Just ask, no need to grease the tart mold?


yummylittlecooks said...

Hi Cindi, thanks for dropping by ^^
No need to grease the mold, it will comes out easily.

Anonymous said...

Oh, thank you, so I can use your recipe for egg tarts - the medium one, because I dont like greasing so much fuss.... Cindi

yummylittlecooks said...

Hi Cindi,

You're welcome.I haven't try this recipe for egg tarts.Hope you like it :)

Jean said...

Hi there!!! Can I ask where you bought those tart molds from and are they rigid or flexible? Are they reusable? I'm new to baking and your blog facinates me. Keep up the good work!! :)

yummylittlecooks said...

Hi Jean,
Thanks for your visit:)

Ya, those molds are rigid, and reusable, you can get them from bakery supplies shop.


yummylittlecooks said...
This comment has been removed by the author.
Anonymous said...

Hello Yummylittlecooks

I wud like to make the little tart shells. Cud u advise me what is the weight of the pastry ball before I press it into the small tart mould.

Priscilla Poh

yummylittlecooks said...

Hi Priscilla.

I didn't weigh the pastry balls.I just take the dough ,roll it, and press it into the mold to the desire thickness, then cut away the excess pastry. It's all +-, it depends on how thick the shell you want it to be.
And , there's lots of different sizes of molds out there.
You can make it this way, make 5-10 shells first and bake, see the result, see the thickness of the shell,choose the one that you like, and continue with the remaining dough.

I like to make thin shells, so I can enjoy the filling....hehehe
Hope this helps and Happy Baking :)

Anonymous said...

Hi yummylittlecooks,

I would like to know what crumbly means? Is it small bits of crumbs? The mixture is not smooth when mixing. Sorry as this is my first try.. Did I have to press the dough till very inwards? I made it nicely but after baked, the shape is different and it tends to rise. Why is this so? Mine is not crispy either..

Please help as I want to know where the problem lies.. Thanks.


yummylittlecooks said...

Hi Elaine,
It's ok, because everyone will have their first time,and practice makes perfect. This is what I always tell my children:)

Crumbly = looks like bread crumbs, use your fingers to form it crumbly.

Use your hand to knead it until it becomes a smooth dough.

Did you rest the dough? Maybe you can rest them for 1 hour, try and see the outcome.

Press the base of these tart shell thinner a bit, and poke some holes with fork, it'll help to release the air when baking and your tart shell won't rise so high.It is normal if it rise a bit.

Not crunchy??? Try this method:
After baked, take out from oven and immediately loose the tart shell from the mold and place them on wire rack.(Don't put them under the fan). After cooled, store them in airtight containers.

Hope this helps :)

Happy Baking :)

Anonymous said...

Hi yummylittlecooks,

Thank you for the detailed elaboration. I will try again this weekend..

Sorry.. One more question? Rest the dough in fridge for 30mins? I use it to form balls straight after taking out from fridge. Is it right or I need to wait for it to cool down to room temperature first?

Perhaps the holes I poked not enough.. Thank you for sharing your precious knowledge. :)


yummylittlecooks said...

Hi Elaine, you're most welcome :)

You can use it straight after taking out from fridge , but it will be hard a bit.You'll find that a little bit hard to press onto the mold. You can rest them in room temperature for about 10 minutes, let it soft a bit.

**And sorry once again for the late reply.

Happy Baking :)

Vivianne Loo said...

Hi :) umm, what kind of sugar? Normal granulated sugar? Icing sugar?

yummylittlecooks said...

Hi Vivianne Loo, it's caster sugar:)