Shortcrust Tart Shell

Shortcrust Tart Shell

2h

Once you know how to make a tart shell, your possibilities are endless. Be it chocolate ganache, pastry cream, or a curd filling, this recipe is a good staple to have at hand. It's crunchy, buttery, and utterly delicious!

  • Cut 165g of butter into cubes and reserve it refrigerated

  • Scrape the seeds out of ½ vanilla bean

  • Add 335g of all-purpose flour and a pinch of salt to a stand mixer bowl

  • Add the vanilla seeds and 100g of powdered sugar

  • Add the zests of ½ lemon

  • Mix on low speed with the paddle attachment. Add the cold cubed butter and mix until the mixture resembles wet sand

  • Add 1 egg and mix to roughly bring it together. Transfer it to the workbench

  • Knead it 3-4 times until the dough comes together

  • Shape the dough into a flat disk and wrap it in cling film

  • Let the dough rest in the refrigerator for at least 1h

  • Preheat the oven to 180°C

  • Take the dough out of the refrigerator. Dust the workbench and dough surface with all-purpose flour

  • Roll out the dough to a thickness of 2mm. Add more flour if it sticks to the workbench

  • Use your tart tin as an indicator and cut off excess pastry, leaving a 3cm rim around your tin

  • Prick the dough with a fork

  • Transfer the dough to the tart tin

  • Gently press the dough into the tin, ensuring it reaches the corners without stretching it, as this may cause the dough to shrink in the oven and create an odd-shaped tart

  • Trim the dough by running a small knife along the edges of the tart tin

  • Using your thumbs, press the rim of the dough out and slightly over the edge of the tin. This will help to hold up the sides during baking

  • Crumple up a square piece of parchment paper that is slightly larger than your tin. Flatten it out again and place it over the dough

  • Add 500g of baking weights. You can use grains such as beans or chickpeas

  • Bake for 12-15m until the edges are lightly golden. Remove the baking weights

  • Bake until the color is evenly light golden brown. The shortcrust tart shell is ready

  • Enjoy with you favorite filling!

Yield 1 pie/tart

  • Butter

    Butter

    165g
  • Vanilla Bean

    Vanilla Bean

    ½
  • All-Purpose Flour

    All-Purpose Flour

    335g
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Powdered Sugar

    Powdered Sugar

    100g
  • Lemon

    Lemon

    ½
  • Egg

    Egg

    1
  • Salt

    Salt

    a pinch

Equipment

  • Parchment Paper

    Parchment Paper

  • Stand Mixer

    Stand Mixer

  • Removable Bottom Tart Pan

    Removable Bottom Tart Pan

  • Baking Weights

    Baking Weights

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