• Cooking Time:
  • Servings: 32 to 36 mini shells
  • Preparation Time:


I love the shells to my mom's Pumkin Tassies, and have used them in many other things, so I thought I'd share the recipe of those alone, and you can fill them with your favorite tart filling! This is a simple, easy shell to make!


  • ½ cup butter, softened
  • 1 3oz package cream cheese, softened
  • 1 cup all purpose flour


  • In mixing bowl, blend softened butter and cream cheese.
  • Stir in flour.
  • Cover and chill for 1 hour.
  • On a lightly floured surface, roll dough to 1/16 inch thickness.
  • Cut into 2 ½ to 2 ¾ inch rounds with a cookie cutter.
  • Pat rounds into 1 ¾ inch muffin pans.
  • Bake in 400 degree oven for 10 minutes or until golden brown.
  • Completely cool tart shells.
  • Fill with favorite tart filling or freeze.
  • To freeze, arrange on baking sheet and freeze uncovered for 2 to 3 hours, or until firm, to protect shape.
  • Place in freezer proof container in single layer.
  • Keep frozen for up to 2 months.
  • Thaw for 30 minutes before serving.

Categories: Tart 
© 2006-2017 BakeSpace, Inc. All Rights Reserved