Almond Tart Crust
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 <quantity>165<unit>g</unit></quantity> of butter and <quantity>30<unit>g</unit></quantity> of sugar to a stand mixer bowl
Add <quantity>50<unit>g</unit></quantity> of almond flour and <quantity>18<unit>g</unit></quantity> of salt
Add <quantity>65<unit>ml</unit></quantity> of cold milk and <quantity>375<unit>g</unit></quantity> 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 <quantity>0.5<unit>cm</unit></quantity> 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 <temperature>160<unit>°C</unit></temperature> for 8-12m until golden brown
The almond tart crusts are ready
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