Cake Crumb Tart Shells

What to do with leftover Cake? Make these ridiculously easy cake crumb tart shells of course!

With the holiday season approaching soon, I’m sure you’re all searching, bookmarking and planning to make delicious treats for all your loved ones. I’ve got a superb idea to add to your repertoire.

Cake Crumb Tart Shells! 🙂

Make these ahead of time with leftover cake crumbs and you can whip up a dessert in no time! Fill these with nutella or custard or pudding or ice cream or fruits … they all taste good!

Cake Crumb Tart Shells Recipe

Never throw away your scrap pieces of cake. I had some leftover pieces from when I made the Coffin Cake

With your hands, just crumble up the cake pieces well

Brush a mini cupcake pan / molds well with oil or spray with non stick cooking spray

Depending on the size of your mold, take some of the crumbs and make a ball of of them

Add to the mold and patiently press on all sides of the mold. If it breaks, add some more crumbs to hide the crack

It is a long process. Be patient or ask your kids to help you out! 🙂

Bake in 180C / 350 F degree oven for 12-15 minutes or until the shells start becoming crispy.

Let it cool completely. Invert the molds carefully and the shells should come out.

Cake Crumb Tart Shells

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• Author: Kavitha
• Prep Time: 1 hour
• Cook Time: 12 mins
• Total Time: 1 hour 12 mins
• Yield: 25 mini shells 1x

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Ingredients

• 1 cup leftover Cake or Brownies
• Vegetable Oil
• Mini cake / muffin pan (or tart molds)

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Instructions

1. With your hands, just crumble up the cake pieces well. If cake crumbs are too dry, add 1 tablespoon of oil to make them sticky
2. Brush a mini cupcake pan / molds well with oil or spray with non stick cooking spray
3. Depending on the size of your mold, take some of the crumbs and make a ball of of them
4. Add to the mold and patiently press on all sides of the mold. If it breaks, add some more crumbs to hide the crack. It is a long but not difficult process. Be patient or ask your kids to help you out! 🙂
5. Bake in 180C / 350 F degree oven for 12-15 minutes or until the shells start becoming crispy.
6. Let it cool completely. Invert the molds carefully and the shells should come out.

Note

1. Every oven varies. Please watch out for the shells from 12th minute onwards. The shells may tend to burn quickly. Baking for too long makes the shells very hard too
2. If the shells don’t come out easily, invert and tap the molds from behind gently. OR use a small knife / spoon to force the shells out
3. For bigger shells, use regular size cupcake / tart pans. You can also use this as a base for any sweet tarts or pies
4. You can store in air tight box at room temperature for 1 week

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Get these non stick tart pans or cupcake molds for best results. 🙂

Here are some ideas to fill your tart shells with –

Whipped Cream

Instant Chocolate Mousse

Butterscotch Pudding

Chocolate Ganache

Caramel Sauce

SO…………….   What are you going to fill your cake crumb tart shells with? 🙂