Almond Tart Crust
1h 30m
A tart crust made from an almond sablé dough. The end result is sweet, flaky, and very tender, but stable enough to support different filling and toppings.
In this recipe, small molds were used to make individual crusts, but you can also use a single large mold.
Add 165 g of butter and 30 g of sugar to a stand mixer bowl
Add 50 g of almond flour and 18 g of salt
Add 65 ml of cold milk and 375 g of all-purpose flour
Set the stand mixer with the paddle attachment and mix the ingredients for 4m to obtain a wet sand texture
Transfer to a work surface and knead to form the dough
Flatten the dough between 2 parchment paper sheets
Roll out the dough to 0.5 cm thick
Let the dough rest in the refrigerator for 45m to firm up
Cut it with a ring cutter and transfer to the tart mold
Pierce the bottom of the tart with a knife. Place another tart mold on top to hold the dough during baking. Alternatively, you can cover it with parchment paper and add baking weights
Bake at 160 °C for 8-12m until golden brown
The almond tart crusts are ready
Yield 10 portions
Butter
165 g
Sugar
30 g
Almond Flour
50 g
All-Purpose Flour
375 g
Cold Milk
65 ml
Salt
18 g
Equipment
Kitchen Scale
Stand Mixer
Parchment Paper
Tart Mold
Ring Cutter
Rolling Pin