Almond Tart Crust
This is a universal recipe that can be used for any type of tart mold, as its crunchiness makes it a perfect base for any sweet filling.
The dough can be refrigerated for later use.
Add 150 g of butter and 80 g of powdered sugar to a stand mixer bowl set with the paddle attachment
Beat on medium speed for 5m until creamy
Add 1 egg and mix until light and airy
Add 250 g of sifted all-purpose flour, 30 g of almond flour, and a pinch of salt
Mix by hand until smooth and transfer to a clean surface. Make a roll
Wrap in cling film and refrigerate until firm
Preheat the oven to 180 °C
Portion the dough into 45 g pieces
Roll out the dough between sheets of parchment paper until 2 mm thick
Punch the dough with a 8 cm diameter ring cutter to form the tart base. Place the disk on a baking mat or parchment paper
Roll over another piece of dough to obtain the strips to form the edges of the tart
Place the ring cutter over the base and form the tart shape by pressing the strips against the mold. Gently trim the excess dough with a spatula
Lower the temperature to 170 °C and bake for 12m until golden
Remove from the oven and brush with a mixture of 1 egg yolk and 1 tbsp of water
Lower the oven temperature to 160 °C and bake for 5m until golden brown. The almond tart crust is ready
Use it as a base for any sweet tart, from ganache to custard. Enjoy!
Yield 520 g
Almond Flour30 g
Sifted All-Purpose Flour250 g
Powdered Sugar80 g