1-Getting tartlets right: Getting tartlets right starts with a few simple steps that anyone can follow. First, mix your dry ingredients to build a strong base for the dough. This helps create a crust that bakes evenly and holds fillings well.

2-Combine dry ingredients: Begin by combining the flour, icing sugar, and salt in a food processor and pulse to mix. Add the cold butter cubes and pulse until the mixture looks like very small crumbs without large lumps.

3-Add egg and form dough: Next, whisk the egg and add it to the mixture, pulsing just until the dough starts to form a ball. Roll the dough between two sheets of baking paper into a disk about 3 to 4 millimeters thick, then chill it in the refrigerator for at least one hour or overnight. Once chilled, remove the dough from the fridge and paper, then cut out disks with a cookie cutter that’s about 2 centimeters wider than your muffin pan openings.

4-Shaping and Baking the Shells: Press each dough circle gently into a non-stick muffin pan, making sure there are no air bubbles and the edges sit flush. Chill the lined pan for at least two hours or overnight to keep the dough firm. Preheat your oven to 160°C (325°F), dock the pastry bottoms with a fork, and freeze the pan while the oven heats up.

5-Prepare shells for blind baking: Line each shell with scrunched baking paper and fill with baking beads, dry beans, or rice for blind baking. Bake for 15 minutes, then remove the weights and paper, and bake for another 12 to 15 minutes until the shells are lightly golden and dry. Let them cool completely before adding any filling. If your filling needs baking, partially blind bake the shells first to avoid sogginess.

6-Final Touches: Once baked, these tartlet shells are ready for all sorts of fillings like sweet creams or fresh fruits. The recipe’s tips, such as resting the dough to relax gluten, make sure your shells don’t shrink. This step-by-step guide keeps things straightforward, so even beginners can create perfect pastries.