¼stickunsalted butter[1 ounce, 28 grams] at room temperature
1cupall-purpose flour[120 grams, 4.2 oz] plus extra to dust the counter
6tablespoonsmilkwhole or skim
Pizza tarts
1cupshredded mozzarella
½cuptomato sauce
1tablespoonof Italian seasoning
A pinch of pepper
A pinch of oregano
A pinch of sugar
A pinch of salt
12slicesof pepperonni
Mini fruit tarts
Jelly or jam of your preferred fruitblueberry, strawberry, raspberry, apples, etc.
Slicesof fresh fruit to decorateoptional
Whipped cream
To make a pizza ricotta and fruit filling
½cupof ricotta cheese
1cupof fruit in syrup
Instructions
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 totalPlace 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 sliceBake 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.
Cook's notes
If you want to save the shells for longer than a day, keep them in the fridge and reheat shortly before serving since the shells get a bit soft in the fridge.