Recipe Summary test

20 mins
20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine the flour and salt in a large bowl. Work in the butter with your fingers until the mixture is crumbly. Add 1/2 cup cold water and stir with a fork until the dough comes together in a ball. Turn the dough out onto a lightly floured work surface and knead just until smooth. Divide the dough in half and form each piece into a round; wrap each round in wax paper and refrigerate for 30 minutes.

  • Preheat the oven to 400 degrees . Invert a 12-cup muffin pan and lightly grease the outside bottoms and sides. Roll out 1 piece of dough on a lightly floured surface into a 10-inch round. Cut into four 4-inch rounds, reserving the scraps. Drape the 4-inch rounds over the muffin cups to mold into the cup shape. Repeat with the second piece of dough and any scraps, for a total of 12 tart shells. Prick the flat surface of each shell all over with a fork and refrigerate for 15 minutes.

  • Bake the tart shells on the muffin pan until golden brown, about 20 minutes. Let the tart shells cool on the pan before removing.

  • In a large bowl, whip the cream, confectioners sugar and vanilla until soft peaks form. Serve the tart shells on a tray with the whipped cream, berries, lemon or lime curd and caramel sauce in separate bowls.