These tiny bite-sized edible bowls have sort of a magnetic and charming appearance, seeming to pull you towards itself. It is absolutely revealing, everything is right in-front of you, open for confrontation, nothing hidden. I know this is sounding too deep. I guess it has to be the only type of dish one can enjoy as a starter, main course or dessert, depending on the fillings and size of shells.


shortCrust - eggs


Yield: Almost 12-15 tart shells


  • 1 cup all-purpose flour
  • 1 tablespoon fine white sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted chilled butter
  • 1 large egg, beaten


  • Whisk flour, sugar and salt in a medium bowl.
  • Add butter and rub with fingers until mixture resembles coarse meal with a few pea-size pieces remaining.
  • Drizzle beaten egg gradually over butter mixture and mix gently with a fork until dough just comes together.
  • Turn out the dough onto a lightly floured surface and knead until smooth.
  • Form dough into a disk.
  • Wrap into cling film and chill until dough becomes little firm.
  • Preheat oven at 375 degree F (165 degree Celsius).
  • Meanwhile roll out the dough into desired sizes and bake them at 375 degree F (165 degree Celsius) for 15-20 min or until crust is firm and golden brown.


  • The more you knead the dough, better will be the pastry.


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