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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