Uploaded August 2026 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/sweet-tartlet-shells-individual-tart-crusts
And here’s Raspberry Tartlet recipe! recipetineats.com/raspberry-tartlets-recipe
This is the only pastry I use for sweet tarts. It’s called pâte sucrée and it’s the French version of shortcrust pastry, it is what patisseries use for tarts. I much prefer it to regular shortcrust pastry – it’s more delicate, richer more buttery flavour, just as crisp, and it’s easier to work with - more pliable, less prone to breaking.
Also, it doesn’t shrink - notorious problem with regular shortcrust - because it’s got egg in it (whereas shortcrust does not).
Use this to make JB’s Raspberry Tartlets with almond cream (frangipane) - my favourite French Patisserie treat!! - Nagi x
PS It is JB’s hands in the video because this is his recipe!
—————————
SWEET TARTLET SHELLS (individual tart crusts) - made with pâte sucrée**
Dry ingredients:
1 1/2 cups plain flour (all-purpose flour)
1/2 cup soft icing sugar (powdered sugar), sifted
2 1/2 tbsp almond meal (ground almonds), not almond flour
1/4 tsp cooking salt / kosher salt
Wet:
100g / 7 tbsp unsalted butter, unsalted, softened, cut into 1cm / 0.4" cubes
1 large egg, at room temperature (~50 – 55g/2 oz)
1. Food processor with S blade - Pulse dry ingredients, pulse in butter until looks like breadcrumbs, blitz in egg until dough forms. Or rub butter in with fingertips.
2. Shape into disc, fridge 30 min. Roll into 6 balls*, roll out, line 6 x 12cm / 4.7″ tins, trim, prick base. Fridge 30 min, cover each with crumpled paper, blind bake with baking beads 200°C / 390°F (180°C fan) 12 min^, remove beads, bake 5 min. Fully cool in tins.
NOTES:
** Pâte sucrée is French shortcrust pastry which is used by patisseries for sweet tarts. It is my default pastry for sweet tarts, I much prefer it to regular shortcrust – it’s more delicate, richer more buttery flavour, just as crisp as regular shortcrust, and it’s easier to work with.
* The ball-rolling-out method is effective for larger tins (very little wastage, very even pastry thickness). Not very efficient for mini tins or muffin tins though, instead, roll out single large pastry and press out circles (choose size that gives you the wall height you want, factor in very little shrinkage, only about 5%). Gather scraps and repeat. Bake time also reduces to 12 min with weights + 2 min without.
^ If tartlet shell is to be filled with something that doesn’t need to be baked once filled (eg custard and fruit), bake with weights for 14 min + 5 min uncovered, to make sure it’s fully cooked through.
#tartcrust #minitartcrust
Recipe ⬇️ or print: recipetineats.com/sweet-tartlet-shells-individual-tart-crusts
And here’s Raspberry Tartlet recipe! recipetineats.com/raspberry-tartlets-recipe
This is the only pastry I use for sweet tarts. It’s called pâte sucrée and it’s the French version of shortcrust pastry, it is what patisseries use for tarts. I much prefer it to regular shortcrust pastry – it’s more delicate, richer more buttery flavour, just as crisp, and it’s easier to work with - more pliable, less prone to breaking.
Also, it doesn’t shrink - notorious problem with regular shortcrust - because it’s got egg in it (whereas shortcrust does not).
Use this to make JB’s Raspberry Tartlets with almond cream (frangipane) - my favourite French Patisserie treat!! - Nagi x
PS It is JB’s hands in the video because this is his recipe!
—————————
SWEET TARTLET SHELLS (individual tart crusts) - made with pâte sucrée**
Dry ingredients:
1 1/2 cups plain flour (all-purpose flour)
1/2 cup soft icing sugar (powdered sugar), sifted
2 1/2 tbsp almond meal (ground almonds), not almond flour
1/4 tsp cooking salt / kosher salt
Wet:
100g / 7 tbsp unsalted butter, unsalted, softened, cut into 1cm / 0.4" cubes
1 large egg, at room temperature (~50 – 55g/2 oz)
1. Food processor with S blade - Pulse dry ingredients, pulse in butter until looks like breadcrumbs, blitz in egg until dough forms. Or rub butter in with fingertips.
2. Shape into disc, fridge 30 min. Roll into 6 balls*, roll out, line 6 x 12cm / 4.7″ tins, trim, prick base. Fridge 30 min, cover each with crumpled paper, blind bake with baking beads 200°C / 390°F (180°C fan) 12 min^, remove beads, bake 5 min. Fully cool in tins.
NOTES:
** Pâte sucrée is French shortcrust pastry which is used by patisseries for sweet tarts. It is my default pastry for sweet tarts, I much prefer it to regular shortcrust – it’s more delicate, richer more buttery flavour, just as crisp as regular shortcrust, and it’s easier to work with.
* The ball-rolling-out method is effective for larger tins (very little wastage, very even pastry thickness). Not very efficient for mini tins or muffin tins though, instead, roll out single large pastry and press out circles (choose size that gives you the wall height you want, factor in very little shrinkage, only about 5%). Gather scraps and repeat. Bake time also reduces to 12 min with weights + 2 min without.
^ If tartlet shell is to be filled with something that doesn’t need to be baked once filled (eg custard and fruit), bake with weights for 14 min + 5 min uncovered, to make sure it’s fully cooked through.
#tartcrust #minitartcrust
