Pastry Shells
Creamy and buttery pastry shells perfect for sweet or savory fillings, ideal for elegant appetizers or desserts that impress with their crisp texture and rich flavor.
Ingredients
Instructions
- Mix margarine, flour, and cream cheese until well combined.
- Let the dough chill in the refrigerator.
- Gently press the dough into each tart cup.
- Press evenly over the sides and bottom to form a tart shell.
- Bake at 350°F (175°C) for 10 to 15 minutes until golden.
Tips & Substitutions
For a flakier pastry shell, ensure your margarine and cream cheese are very cold before mixing. If you need a dairy-free option, try using coconut oil instead of margarine and a dairy-free cream cheese alternative. To prevent the crust from shrinking, avoid overworking the dough when pressing it into the tart cups.
Serving Suggestions
These pastry shells are versatile and can be filled with sweet or savory fillings. For a delightful dessert, fill them with fruit and whipped cream or custard. They pair beautifully with a Tropical Fruit Medley(Guilt-Free Dessert) for a refreshing finish. For savory options, consider a cheese blend or a vegetable medley.
Storage & Reheating
Store any leftover pastry shells in an airtight container in the refrigerator for up to 3 days. To reheat them, place the shells in a preheated oven at 350°F (175°C) for about 5 minutes or until warmed through. This will help maintain their crisp texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pastry Shells contains roughly 1389 calories, with 10g protein, 49g carbohydrates, and 130g fat. It is an excellent source of protein (21% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1164mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. Just keep in mind that butter will give the pastry a richer flavor. Make sure to use unsalted butter to control the salt content.
How can I tell when the pastry shells are done baking?
The pastry shells are done when they turn a light golden brown color. Keep an eye on them during the last few minutes of baking to avoid over-browning. If you’re unsure, a toothpick inserted into the shell should come out clean.
Can I freeze the pastry shells?
Absolutely! You can freeze the uncooked shells or baked ones. To freeze uncooked shells, wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months. Baked shells can be frozen in an airtight container. Just thaw and reheat before filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).