HOW TO MAKE MINI TART SHELLS 

These mini tart shells are a perfect treat for summer. They can be made ahead of time and filled with luscious fruit or savory fillings. Pies and tarts can be a delicious way to celebrate the glorious summer fruits. Here's how to make mini tart shells with an easy pastry dough for an array of fruit desserts.

FOR THE MINI TART SHELLS – ¼ stick unsalted butter [1 ounce, 28 grams] at room temperature – 1 cup all-purpose flour [120 grams, 4.2 oz] plus extra to dust the counter – 6 tablespoons milk whole or skim

Ingredients:

PIZZA TARTS – 1 cup shredded mozzarella – ½ cup tomato sauce – 1 tablespoon of Italian seasoning – A pinch of pepper – A pinch of oregano – A pinch of sugar – A pinch of salt – 12 slices of pepperonni

Ingredients:

MINI FRUIT TARTS – Jelly or jam of your preferred fruit blueberry, strawberry, raspberry, apples, etc. – Slices of fresh fruit to decorate optional – Whipped cream TO MAKE A PIZZA RICOTTA AND FRUIT FILLING – ½ cup of ricotta cheese – 1 cup of fruit in syrup

Ingredients:

– Heat the oven to 150 ºC [300 ºF]. – Mix butter with flour and milk crumbling with your fingers. It should have a granulated texture. Press as needed to form a ball. Wrap the dough in plastic film and chill it rest in the refrigerator for 30 minutes. – Cut the ball into 8 equal wedges. Press one on a flour-dusted work surface. Roll out each dough with a rolling pin, and cut in circles 3.5" in diameter.

Steps 1-3:

– Place a greased baking tray on top of the mold, to keep the bottom of the tarts flat.Repeat until you have used all 8 wedges. Form a ball with the cuts you placed in the fridge and roll out until you've used all the dough. You should obtain around 12 shells in total.

Step 4:

– Bake for 15 minutes or until they turn a very light  golden brown color. Remove from the oven and cool to room temperature. – Place in a zippy bag for an airtight container and keep on the counter overnight, or refrigerated for up to 4 days.

Steps 5-6:

– Mix the tomato sauce with Italian seasoning, pepper, oregano, sugar, and salt. Fill the tartlets with equal amount of mozzarella, top with equal amounts of tomato sauce mixture, and cover with a pepperoni slice. Bake or air fry at 150 ºC [300 ºF] until the cheese melt. Serve.

Step 7:

– Fill the tart crusts with fruit jam, top with a dollop or swirl of whipped cream and decorate with a bit of fruit. Serve right away.

Step 8:

– Fill the shells with ricotta, drizzle with the syrup, and top with a piece of the fruit.

Step 9:

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