Shortbread Tart Shell Recipes
I used my chocolate, brown butter spiced, and vanilla bean shortbread sugar cookie recipes to make the shells for the tarts pictured, but I have 31 shortbread sugar cookie recipes that will work for tart shells.
Shortbread Sugar Cookie Recipes
I have a comprehensive tutorial on how to make the tartlet shells. There are step-by-step pictures, more recipes, and tips and tricks.
Tart Pans
I have a ton of mini tart pans that I’ve purchased over the years, but these tart pans are my absolute favorite. They make pretty little tartlets, don’t rust, they’re dishwasher safe, the perfect size for 2-3 bite tartlets, and best of all, the tarts pop right out of them and do not stick.
You can also use a muffin tin if you already have that on hand and don’t want to purchase new bakeware.
Because you will be further baking these tartlets to set the pecan pie filling, you want to only par-bake them before filling.
How to Make Pecan Pie Filling and Assemble Tarts
Step 1:
- Melt butter, sugar, karo syrup, bourbon, and salt in a sauce pan.
- Bring to boil, and allow to boil for 1 minute.
- Remove from heat and allow to cool to room temperature.
Step 2:
- Whisk in egg and vanilla.
Step 3:
- Fill par-baked tart shells with about 2-3 teaspoons of chopped pecans.
- Fill shells with 2-3 teaspoons of filling.
Step 4:
- Bake at 350°F for 14-20 minutes, rotating pan halfway through baking.
- Tarts are done when filling looks bubbly on top and cookie shell begins to brown.
- Remove from oven and allow to cool before removing from tart pans.
How to Store Tarts
- Tarts can be stored in an airtight container at room temperature for 2 days, or refrigerated for 1 week.
- Remove tarts from refrigerator about an hour before serving to allow them to come to room temperature.
- Leftover tarts can be individually wrapped in cling wrap and frozen for 1 month. Allow frozen tarts to thaw in fridge overnight.
Pecan Pie Shortbread Tartlets
Shortbread cookie shells filled with gooey pecan pie filling.
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Servings: 12 tartlets
Calories: 278kcal
Equipment
- measuring cups and spoons
- spatula
- whisk
- mixing bowls
- paring knife
- cling wrap
- 3" round cookie cutter
- cookie sheet
- large knife
- tart tamper, shot glass, or condiment ramekin
- saucepan
Ingredients
Vanilla Shortbread Crust
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract or extract of your choice
- 2 ½ cups all purpose flour
- 1 tablespoon cornstarch
Pecan Pie Filling
- 2 tablespoons unsalted butter
- ¼ cup karo syrup light or dark
- ⅓ cup brown sugar light or dark
- 2 tablespoons bourbon can substitute with water
- 1 pinch salt
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
dough and tartlet shells
- Whisk dry ingredients (flour and cornstarch) together and set aside.
- Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
- Add egg and extract(s) and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
- Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
- Knead, roll out ¼" thick using flour, cut out 3" circles of cookie dough, and gently press dough circles into sides and bottoms of tart pans.
- Use a tart tamper, shot glass, or condiment ramekin to press dough flat into bottom of tart pans. Remove excess dough from tart pans with knife or by gently pressing with the palm of your hand.
- Gently press dough against sides of tart pans so that it rises about ⅛" above the top of the tart pan.
- Freeze filled tart pans until dough is firm before baking.
- Preheat oven to 350°F
- Par-bake tartlet shells for 12-13 minutes, until set.
- Immediately after removing shells from oven, use your tart tamper, shot glass, or condiment ramekin to tamp down inside of tart shell while still hot.
- Leave shells in their pans.
pecan pie filling and tart assembly
- Melt butter, sugar, karo syrup, bourbon, and salt in a sauce pan.
- Bring to boil, and allow to boil for 1 minute, then remove from heat and allow to come to room temperature.
- Whisk in egg and vanilla.
- Fill par-baked tart shells with about 2-3 teaspoons of chopped pecans.
- Fill shells with 2-3 teaspoons of filling.
- Bake at 350°F for 14-20 minutes, rotating pan halfway through baking. Tarts are done when filling looks bubbly on top and cookie shell begins to brown.
- Remove from oven and allow to cool before removing from tart pans.
- Tarts can be stored in an airtight container at room temperature for 2 days, or refrigerated for 1 week.
- Leftover tarts can be individually wrapped in cling wrap and frozen for 1 month. Allow frozen tarts to thaw in fridge overnight.
Video
Notes
- You can make chocolate tart shells by replacing ½ cup of flour with ½ cup of cocoa powder in the cookie dough recipe.
- Pressing the dough above the height of the tart pans will prevent the sides of the tart shells from sinking down too low during baking.
- Freezing shells for 10-20 minutes before baking will prevent your dough from shrinking down too much during baking. Freeze until they feel firm to the touch.
- Tamping down inside of shells after baking will allow more room for filling.
- Tarts can be stored in an airtight container at room temperature for 2 days, or refrigerated for 1 week. Remove tarts from refrigerator about an hour before serving to allow them to come to room temterature. Leftover tarts can be individually wrapped in cling wrap and frozen for 1 month. Allow frozen tarts to thaw in fridge overnight.
Nutrition
Serving: 15g | Calories: 278kcal | Carbohydrates: 29g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 16mg | Potassium: 62mg | Fiber: 1g | Sugar: 15g | Vitamin A: 387IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
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