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Crispy mini lobster tart shell for fine dining canapés

How To Make Crispy Mini Tart Shells

Learn how to make crisp baked mini tart shells with flour, butter, white wine and salt, including dough handling, storage, mold selection and fine-dining applications.

Recipe by Thomas Axelsen

Ingredients

  • 150 g all-purpose flour
  • 12 g sugar
  • 30 g soft butter
  • 60 g white wine
  • 4 g salt

Equipment

Classic Tartelette Set, Lobster Tail Tartelette set, Scallop Tartelette Mold, Monaka Tartelette Set, Lobster Tail Tartellet – Large, Nordic Chefs – Straight Chef’s Tweezers

Method

  1. Step 1 Combine the flour, sugar and salt in a bowl and whisk until evenly mixed.
  2. Step 2 Slowly incorporate the soft butter and white wine while mixing continuously until the dough starts to come together.
  3. Step 3 Knead the dough gently until smooth and fully combined. Avoid overworking the dough.
  4. Step 4 Wrap the dough and let it rest in the refrigerator for at least 30 minutes before use.
  5. Step 5 Roll or press the dough into your tart shell mold or silicone tart mold and bake until golden and crispy.

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