Tartlet calculator Cooking

Tartlet calculator

Accurate calculation of the weight of dough and filling for any shape

Enter the number of tartlets to get a weight calculation
All you need:
0 g
Test
0 g
Fillings
Dough 50% Filling 50%
Dough for 1 piece: -
Filling for 1 piece: -
💡 The final weight already includes the selected stock of products. The test calculation is given for the classic shortbread (saber).

Tartlet calculator

🥧 Ideal dough for tartlets: calculation in 1 click

You no longer need to guess how much dough to knead so that there is enough for exactly 12 molds and there is no excess left. Our calculator will help you calculate the exact weight of ingredients for classic shortcrust pastry (Pâte Sablée) or unsweetened chopped dough (Pâte Brisée).

👨‍🍳 How it works: Simply indicate how many tartlets you want to bake and select their diameter. The algorithm will automatically calculate the proportions of flour, butter and eggs.

What is the secret of correct calculation?

Many recipes give proportions for a “standard batch” (for example, 500g flour), but what if you only need 5 tartlets? This tool takes into account the mold area and wall thickness:

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  • Mini (5 cm): for buffet snacks and canapés.
  • Standard (7-8 cm): classic size for desserts with berries or cream.
  • Large (10 cm):for full portioned tarts.
  • Quiche (20+ cm): calculation of the basis for large open pies.

Helpful tips before baking

🧈 Cold oil

The main rule of shortcrust pastry: the butter must be icy. If it melts while kneading, the tartlets will become tough rather than crumbly.

⏱ Rest dough

After kneading, be sure to put the dough in the refrigerator for at least 30 minutes. This will allow the gluten to relax and the baskets will not shrink during baking.

⚖️ Scale accuracy

In confectionery, every gram is important. If you don’t have scales, use our directory how many grams in a spoon to measure flour and sugar using improvised means.

Frequently asked questions (FAQ)

🔹 What recipe does the calculator use?

We use the “gold standard” of shortcrust pastry: 2 parts flour, 1 part butter, 0.5 parts sugar. This is a universal base that is suitable for both sweet and (if you remove sugar) savory fillings.

🔹 Is it possible to replace butter with margarine?

Technically yes, the proportions will remain the same. But the taste of the finished baskets will be significantly inferior to the version with 82.5% butter.

🔹 Do I need to grease the molds with oil?

Shortbread dough itself is very fatty (contains a lot of oil), so high-quality metal or silicone molds do not need additional grease.

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