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.
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).
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:
