Eggless Tarts (Eggless Tart Shells)
These eggless tarts or eggless tart shells are great by themselves but they can also be used in a number of recipes such as chocolate tarts and fruity strawberry tarts.
Ingredients
- ¾ cup butter
- Salt to taste
- 1 ¾ cups plain flour
Instructions
- Sieve the salt and flour together to start making eggless tarts.
- Gently rub the butter with your fingertips into the flour and mix.
- Slowly add the water and knead until a stiff dough is obtained. Refrigerate the dough for 15-20 minutes.
- Dust the pastry board and rolling pin with some flour. Knead the dough again before dividing it into 10 portions.
- Roll out each portion into 4” diameter circle. Place them in 3” diameter circle tart moulds. Press the circle gently so that the edges are formed around the case.
- Prick all over using a fork.
- Arrange the eggless tart shells on a baking tray and bake for 12-15 minutes in a preheated oven at 400°F.
- Remove the eggless tarts once they turn golden brown and allow them to cool on a wire rack. Use them as desired.
Notes
It’s not essential to grease the tart moulds unless your moulds are new.