Dough for shortbread tarts recipe

Dough for Shortbread Tarts recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for shortbread tarts is a delightful treat that will satisfy your sweet tooth. The buttery and crumbly dough forms the perfect base for a variety of fillings, from fruit preserves to creamy custards. With just a few simple ingredients, you can whip up these delectable tarts in no time. Whether you're hosting a tea party or simply craving a homemade dessert, this recipe is sure to impress.

Keywords: shortbread tarts, dough, recipe, buttery, crumbly

Dough for shortbread tarts recipe details

Dough for shortbread tarts recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

230 g	butter, softened
80 g	sugar, powdered or icing
1 tsp	vanilla extract
210 g	flour
30 g	cornstarch
⅛ tsp	salt

Instructions

Preheat oven to 180°C.

Cream the butter and sugar together, 2 minutes. Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.

Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. Press the dough up the sides of the individual muffin tin.

Preheat oven to 180°C and bake for about 18-20 minutes or until lightly browned. After 10 minutes of baking lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Once fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan.


Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a