Eggless Tart Shells Recipe
Prep time
Bake time
Total time
The simplest recipe ever to make tart shells without eggs. This recipe requires no blind baking, just some simple ingredients and a few steps.
Makes: Five 4" Tarts
  • Flour (maida), 1½ cups
  • Chilled Butter, 100 grams + 1 tablespoon or ½ cup (cubed)
  • Caster sugar, ½ cup
  • Chilled Water, 1-2 tablespoons (or as ended)
  • Foil paper
  • Butter, for brushing
  1. In a large mixing bowl, mix flour and sugar.
  2. Once they're incorporated add the cubes of butter. Using the tips of your fingers, rub the butter into the flour until all of the butter is mixed in and you're left with a grainy looking mixture.
  3. Try and get it together to form a dough. Ideally it should come together as the heat from your hands will also melt the butter slightly but if you have trouble bringing it together add a little chilled water (start with a teaspoon and build it up from there; you can always add more but you can't take it away so add sparsely).
  4. Shape the dough into a disc, wrap it in cling film and refrigerate for atleast 1 hour.
  5. Take the dough out after an hour and lay it on a clean surface. Sprinkle flour generously on the surface and on the dough as well to make sure it doesn't stick.
  6. Roll it out with a rolling pin until its about ¼th of an inch thick.
  7. This step is crucial - Take your tart tin and place it on the rolled out dough. Leave a gap of an inch and now make a circle around it.
  8. Take the rolled out pastry dough, and line your tins with it. (You could roll the dough out in between two sheets of cling film to help you lift it.) Do not stretch the dough or your tart will shrink. Be easy with it.(If you think your pastry is falling short, roll it out again.) Trim the excess dough hanging from the sides. Prick the tart with a fork all over.
  9. Next, this is crucial, take a piece of foil paper and brush the SHINY side with butter and lay it on pastry, shiny side down. This will prevent your tart from shrinking and puffing up. If you skip this step, nothing major will happen only that your tarts will be puffed up (you could pat it down).
  10. Freeze your tarts for 30 mins. This again will prevent any shrinkage.
  11. Bake them in a preheated oven at 180 degrees celsius for 10 mins. Then, take off the foil and bake for another 2 mins for the crust to brown slightly.
  12. Your tart shells should be golden and biscuity by this time. Let them cool for atleast 30 minutes before you start filling them.
1. One cup here refers to One measuring cup which is about 240ml. Please use the correct measuring equipments to ensure best results. Buy measuring cups here.
Recipe by Sugar & Spice by Radhika at