Tart shell

The baked pastry case of a tart, made from a crisp, often sweet dough pressed or rolled into a shallow fluted pan.

Doughs, batters and pastry foundations

Tart shells are usually made from pâte sucrée or pâte sablée, which contain more sugar and egg than pie crust and bake up firm and cookie-like. The dough is chilled, rolled about ⅛ inch (3 mm) thick, fitted into the pan, docked and chilled again before blind-baking to stop shrinking.

Brushing a hot, baked shell with beaten egg white or melted chocolate seals it so moist fillings don't make it soggy.