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.
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.