Whole Wheat Tart Shell

This simple whole wheat tart shell is a delicious and wholesome base for both sweet and savory fillings. Made with just a few ingredients, it’s perfect for anyone looking to add a nutritious twist to their baking.

Tips From The Kitchen

Chill the dough well before rolling to prevent it from shrinking during baking.
Use a fork to prick the bottom of the shell to avoid air bubbles.
Blind bake with pie weights or dried beans to keep the crust from puffing up.

Ingredients 0/4

¾ cup margarine 1 ½ cups whole wheat flour ½ teaspoon salt 4 tablespoons ice water, or as needed

Why This Dish Is So Satisfying

This tart shell is a healthier alternative to traditional pastry, made with whole wheat flour that adds a nutty flavor and extra fiber. It provides a sturdy, crispy base that pairs well with both sweet and savory fillings.

Step 1

Warm your oven to 350°F (175°C). In a stainless steel bowl, soften the margarine a bit using an electric mixer with a paddle attachment on low speed. Once it’s a little softened, add the flour and salt, mixing gently until everything just comes together. Slowly add ice water a little at a time until the dough starts to form.

Step 2

Cut the dough in half, wrap one half in plastic wrap, and pop it in the fridge for later. On a lightly floured surface, roll out the other half with a floured rolling pin until it fits nicely into a 9-inch tart pan. Press the dough into the pan and prick the bottom all over with a fork to prevent bubbling.

Step 3

Bake it in the oven for about 10 to 15 minutes, or until the crust turns a light golden brown. Let it cool before adding your favorite filling.

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Suggestions

Fill the crust with fresh fruit and a light custard for a refreshing dessert. For a savory option, try a mixture of roasted vegetables and goat cheese or a creamy quiche filling.

Keeping Leftovers Fresh

Store any leftover baked tart shell in an airtight container at room temperature for up to two days. For longer storage, freeze the unbaked dough wrapped tightly in plastic wrap for up to one month.