Sweet Tart Crust
This tart crust, also know as Pâte Sucrée, is a classic French sweet pastry dough used for making tarts, pies, and sweet pastries. It has a buttery, crumbly texture and a slightly sweet flavor. It pairs well with a variety of fillings, such as fruits, custards, and creams. It can be molded in any shape of your rings available on hand.
Add <quantity>165<unit>g</unit></quantity> of sieved powdered sugar to a stand mixer bowl
Add <quantity>330<unit>g</unit></quantity> of softened butter
Add the paddle attachment and mix until you obtain a cream
Add <quantity>30<unit>ml</unit></quantity> of milk and <quantity>1</quantity> egg. Mix continuously to incorporate
Add <quantity>580<unit>g</unit></quantity> of all-purpose flour and mix until it is barely incorporated. Avoid overmixing
Flatten the dough and wrap it in cling film. Place in the refrigerator for 1h
When ready to roll, let the dough return to room temperature. Roll it out to <quantity>3<unit>mm</unit></quantity> thick between 2 parchment paper sheets
Place the dough in the refrigerator for 15m before cutting it
Preheat the oven to <temperature>170<unit>°C</unit></temperature>
Release the dough from the parchment paper sheets
Cut with tart rings to form the bottom
Cut strips to fit in the tart ring, cutting the excess dough so the stripes do not overlap
Trim the excess dough and punch holes on the bottom with a fork
Chill the tarts for 15m
Bake for 12m or until lightly golden brown. The sweet tart crust is ready
Enjoy with your favorite filling!
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