For the mini tart shells

Step 1: Preheat

• Heat the oven to 150 ºC [300 ºF].

Step 2: Mix

• 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.

Step 3: Cut

• 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. 

  Place the circle on an upside-down mini muffin tin or tartlet molds. Return the cut excess to the fridge to keep chilled.

Step 4: Mold

• 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

  Place a greased baking tray on top of the mold, to keep the bottom of the tarts flat.

Step 5: Bake

• Bake for 15 minutes or until they turn a very light golden brown color. Remove from the oven and cool to room temperature.

Step 6: Store

• Place in a zippy bag for an airtight container and keep on the counter overnight, or refrigerated for up to 4 days.

To make pizza tartlets

Step 1: Mix

• 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.

To make fruit tartlets

Step 1: Filling the tart

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

To make ricotta and fruit mini tarts

Step 1: Fill and serving

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