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.
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.
It’s not essential to grease the tart moulds unless your moulds are new.
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