We meet again for yet another healthier recipe made using wholesome ingredients that add value to you, apart from being delicious *wink!*.
This is the healthified version of my classic tart shells recipe. If you love those, then you'd love these also. I promise.
These are the easiest tart shells to make. They hold their shape extremely good, as you can see in the photos.
You will not need another tart recipe, ever again. Give them a go and let me know.
Texture and flavour - Crispy and flaky tart with delicious buttery flavour.
Size - 10 shells.
Level - Super easy with simple method and ingredients.
Occasions - Perfect to fill with custard, ganache, as quiche. This is the basic tart shell that you can use as your imagination go.
Lets Talk Ingredients
Spelt flour - I use whole grain spelt flour. You can use white spelt flour, no problem at all.
Sweetener - I use erythritol. You can use Stevia or any other dry sweetener that you prefer. Don't use liquid sweetener as it will effect the texture of the dough.
Butter - I use unsalted butter in all my recipes, unless I specifically say otherwise. This gives me the option to control the amount of salt as I see needed.
PRO TIPS: Infuse flavours and bring your tart shells to another level by adding citrus zest like lemon, orange or lime.
How Long Can I Keep Them?
Keep in airtight container at room temperature for 3 days. Beyond that, I suggest you to keep them in the fridge up to 1 week.
They also freeze great, up to 3 months. What I do is place the baked shells on a parchment paper on a tray, place in the freezer for 1 hour or until firm. Then I place them in a ziploc bag and back in the freezer.
Can I Use Them For Sweet And Savoury?
Yes, that's the beauty of this recipe. One recipe for all.
Simple reduce the sugar and add in salt if you want to use the shells for savoury fillings. Refer to the recipe down below for the measurements.
More Tart Recipes
- Hong Kong style coconut tarts
- Healthy chocolate tarts (GF, eggless, refined-sugar free)
- Hokkaido cheese tarts
- Peanut butter cheesecake tarts
- Mini salted chocolate tarts
Or browse all my tart recipes.
Easiest Spelt Tart Shells
Sweet Tart Shells
- ⅓ cup unsalted butter (75 g), softened
- 2 tablespoon sweetener
- 1 egg yolk , room temperature
- 1 teaspoon vanilla extract (omit if you're making for savoury)
- 1 cup whole grain spelt flour (130 g)
Switch Them To Savoury Tart Shells
- 1 teaspoon sweetener
- ½ teaspoon salt
- Add butter and sweetener into a bowl. Using a spatula, mix everything together. Now add in egg yolk and vanilla extract. Continue mixing. Finally add in flour and bring everything together into a dough.
- Cover with cling film and chill in the fridge for 30 minutes or until it's manageable.
- Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes.
- Bake in a preheated oven at 340ºF (170ºC) , using upper and lower heat, on the lowest rack for 20 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the shells from the moulds by flipping them and tapping a bit on the back of the back of the base to help releasing them. They're ready to be used!
Switch Them To Savoury Tarts
- Instead of 2 tablespoon sweetener, just add 1 teaspoon instead and ½ teaspoon salt together with butter. Omit the vanilla extract. Follow the same steps onwards for the rest of the recipe.
- Use spoon and level method when measuring the flour (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for ingredients notes and tips