Gluten-free Tartlet Shells

Gluten-free Tartlet Shells

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 6

These easy gluten-free tartlet shells are mini tart shells that use only a few ingredients and do not require any blind baking! The dough is made in no time. However, you have to take some time to let it cool properly. I usually make it the night before.

Mini tarts are small, bite-sized pastry shells that are typically filled with sweet or savory fillings. They are a popular dessert or appetizer item and are often served at parties, events, or as a sweet treat.

To fill mini tarts, you can use a variety of different fillings depending on your taste preferences. Some popular sweet fillings include fruit compotes, custards, chocolate ganache, lemon curd, or whipped cream. For savory tarts, you can fill them with items such as cheese and herbs, roasted vegetables, or meats.

Gluten-free Tartlet Shells

Do you have some dough that is left over after you have filled the molds? Roll it out and cut out some cookies. Bake the cookies for 20 minutes at 175°C conventional heating (top-bottom heat).

When left unfilled, the tartlet shells will keep for at least a week in an air-tight container.

Notes on ingredients, substitutions and measurements for this gluten-free mini tart shells

For this recipe I used Schär Pâtisserie Mix C but you could use another high quality gluten-free flour blend.

Baking tools and kitchen utensils

I’ve used these practical silicone molds, so there’s no need to dust the pans and they come out perfectly every time. You can find them here on Amazon (#ad).

Gluten-free Tartlet Shells

If you’ve made these gluten-free gluten-free tartlet shells, let us know in the comments down below how you liked it!

Love gluten-free baking?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

Print Recipe

Gluten-free Tartlet Shells

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Serves: 6


  • 200 g gluten-free flour, (e.g. Schär Mix C Pâtisserie)
  • 120 g butter, unsalted
  • 80 g powdered sugar
  • 30 g almond flour
  • 30 g egg, whisked
  • 1 pinch salt
  • 1/2 tsp vanilla extract


  • 1)

    Combine the gluten-free flour, almond flour, powdered sugar, salt and butter in a bowl. Mix until a crumbly dough forms.

  • 2)

    Add the egg and vanilla extract and knead into a smooth dough.

  • 3)

    Divide the dough into six equal parts – 75-80 grams each – and press each part into a flat disk with your hand. Wrap each piece of dough in cling film and place in the refrigerator for at least two hours, preferably overnight.

  • 4)

    Grease 6 tartlet molds* with baking spray or butter.

  • 5)

    Roll out each piece of dough to a thickness of about half a centimeter and line the forms with it. Press the sides firmly and trim the edges neatly with a sharp knife. Pierce holes in the bottom.

  • 6)

    Then put the mini tart pans back in the refrigerator to chill for another 1-2 hours before putting them in the oven. This will ensure that the sides stay nice and straight when they go into the oven.

  • 7)

    Preheat the oven to 170°C conventional heating (top-bottom heat).

  • 8)

    Bake the tartlet shells for 12-15 minutes.

  • 9)

    Leave to cool completely before removing from the mini tart molds.

Baking tools & Kitchen utensils


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