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This easy, versatile dough can be stored, wrapped tightly, in the refrigerator for 24 hours or frozen double-wrapped in plastic wrap for up to 3 weeks.

  • Makes/Serves
  • 28 tartlets
  • Preparation Time
  • 2 hrs
  • Cook | Chill | Freeze
  • 12 - 14 mins
  • Oven Temperature
  • 205oC
  • Oven Setting
  • Bakers Function
  • Freeze
  • Yes



  1. Make the pastry the chill in the refrigerator for 1 hour or overnight.
  2. Preheat the oven with 2 racks.
  3. Transfer the dough to a lightly floured surface and cut it into 2 equal pieces.
  4. Wrap 1 piece in plastic wrap and return to the refrigerator.
  5. Roll out the other half to a ¼ cm thickness.
  6. Use a 7½ cm round cookie cutter to cut out 15 rounds.
  7. Press each round into a tartlet mould and trim away any excess.
  8. Repeat with the remaining dough.
  9. Arrange the moulds on 2 baking sheets.
  10. Prick the bottom of each tartlet shell with a fork.
  11. Cover with plastic wrap and chill the dough on the sheets until firm, about 15 minutes.
  12. Bake the tartlets until set and dry, 12 to 14 minutes, rotating the sheets halfway through for even cooking. Do not brown.
  13. Transfer the tartlets to a wire rack to cool.


This recipe has no variations