These mini fruit-tart shells are easy to make and always turn out pretty. Use a toothpick to remove the shells from the tins, if needed. Use any filling that you want.

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Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
84
Yield:
84 mini shells
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Ingredients

84
Original recipe yields 84 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Cream butter and sugar together in a bowl using an electric mixer until smooth. Add egg and mix. Add flour and custard powder and mix until combined.

  • Knead dough on a lightly floured work surface to fully incorporate ingredients, 2 to 4 minutes. Measure out 1 teaspoon of dough at a time; form into balls and press firmly into four 24-cup mini muffin pans, or in batches if needed.

  • Bake in the preheated oven until golden brown, about 12 minutes.

Nutrition Facts

50 calories; protein 0.7g; carbohydrates 6.1g; fat 2.6g; cholesterol 8.8mg; sodium 1.3mg. Full Nutrition
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