Easy Tart Shells Hack: No-Roll, Press-In Method!

Here is a super simple way to make tart shells without the hassle of rolling out the dough. This method is perfect for anyone who wants to whip up a delicious tart but may not have the time or patience for traditional pastry techniques.

Simplifying the Tart Shell Process

Making tart shells can sometimes feel daunting, especially with the rolling and shaping involved. But it doesn't have to be! This hack will help you create perfect tart shells using a press-in technique that's foolproof and fast.

Why This Works

Less Mess: No rolling means less flour scattered over your kitchen counter.
Time Efficient: Skip several traditional steps and jump right into shaping your tart.
Uniform Thickness: Pressing the dough into the pan helps achieve an even thickness, which can be hard to get right with rolling, especially for beginners.

Tip #1

Keep Ingredients Cold: Ensure your butter is cold to help achieve a flaky crust.

Tips #2

Don’t Overwork the Dough: Mix just until the dough comes together to avoid developing too much gluten, which can make the crust tough.

Tip #3

Chill Before Baking: Chilling the shaped dough in the tart pan before baking can help prevent shrinking.

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How To Make Tart Shells

Preparation Time: 15 minutes | Chill Time: 1 hour

Servings: 17 mini tart shells

Ingredients

250g all-purpose flour
60g caster sugar
150g unsalted butter, cold and cubed
1 egg (beaten)
3-5 tbsp cold water (as needed)

Preparation

In a bowl, combine the flour and caster sugar.
Add the cubed butter and mix using your hands or a pastry cutter until the mixture is crumbly with pea-sized chunks of butter.
Mix in the egg and start with 3 tbsp of water. Add more water one tablespoon at a time just until the dough comes together when pressed.
Shape the dough into a disk, wrap in cling film, and refrigerate for 1 hour.
After chilling the dough, pinch 30g of dough and form it into a small ball. Press it evenly inside a 6cm tart mould. Make sure to leave some excess dough at the top because the dough will shrink while baking. Prick the bottom with a fork.
Freeze the tart shells for 15 minutes.
Preheat the oven to 340°F (170°C). Bake the tart shells on the lowest rack for 15 minutes. Let them cool and gently remove from the moulds.