Go Back
+ servings
little 4 inch lemon mini tart in a brown cardboard box with plastic windwo and little red and white bow on the side

Shortbread Cookie Tart Crust

Crispy, buttery, sandy melt in your mouth shortbread that you can roll out and form into a pie shell for a tart.

Course Dessert
Cuisine American
Keyword shortbread, shortbread crust
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 4 inch mini pies
Author Christina


  • 2 sticks salted butter
  • 2 c flour
  • 1/2 c powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder


  1. Beat the butter until light and fluffy.

  2. Add powdered sugar and beat well.

  3. Add flour, baking powder and vanilla and lightly mix until the dough starts to come together.

  4. For a large tart, press into the shell, for mini tarts, roll dough 1/8 inch thick and cut with cookie cutters.

  5. Carefully place into pie tins or muffin tins. Shortbread is very fragile as dough and when cooked. Be gentle.

  6. Bake at 350 for 10-14 minutes until the crust is toasty brown.

  7. Cool before adding filling.

Recipe Notes

This recipe will make shortbread to fill one 10 inch tart shell if you aren't doing mini tarts. You could also probably fill 12 muffin tins with smaller crusts.