Barbara Tropp

Prebaked Tartlet Shells

Preparation info
  • Makes

    eight

    tartlet shells
    • Difficulty

      Easy

Appears in
China Moon Cookbook
China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

This recipe makes enough dough for 8 tartlet shells. If you are serving a larger crowd, do the recipe twice rather than doubling it. If you are new to working with tart doughs, see Tart Tools and Tart Tips to help you on your way.

Ingredients

  • 6 ounces (1½ sticks) unsalted butter, cut into 12 pieces
  • ⅓ cup plus

Method

  1. In a bowl, cream the butter and sugar with an electric mixer on medium speed until smooth, 3 to 4 minutes. Add the egg yolks and mix until blended. Add the flour and mix until combined. Gather the dough together and roll and form into a thick log. Wrap in plastic and refrigerate until firm but malleable, at least 1 hour.
  2. Divide the log of dough into 8 equal portio