
Tart Crust
2h 30m
This buttery and crunchy tart crust can be the basis of many bakery recipes. Fill it with anything from jams to chocolate or caramel.
This recipe is based in the french classic Pâte Sablée.
Add 450 g of all-purpose flour to a stand mixer bowl
Add 180 g of powdered sugar
Add 240 g of softened, unsalted butter
Add 4 g of salt. Mix on medium speed with the paddle attachment until the butter breaks into small pieces
Add 2 eggs, one by one, on low speed. Mix until eggs are fully incorporated
Add 60 g of almond flour and 50 g of corn starch. Mix on low speed until a uniform dough is formed
Knead the dough on a clean work surface until it is smooth
Cut the dough in half and wrap it in cling film. Let the dough rest in the refrigerator for 60m until firm
Place one half of the dough between 2 sheets of acetate
Roll the dough out to 2½ mm in thickness
Use a strip of paper to measure the circumference of a perforated ring mold
Remove the sheet of acetate from the top of the rolled out dough
Make a square by cutting the edges of the dough using the strip of paper as a ruler
Use the ruler to cut strips in the dough
Cover the strips with the acetate and place in the refrigerator for 20m until firm
Place the other half of the dough between 2 sheets of acetate
Roll the dough out to 2½ mm in thickness
Carefully remove the top sheet of acetate
Punch the dough with a ring mold. Cover with the acetate and place in the refrigerator
Let chill in the refrigerator for 20m until firm
Preheat an oven to 154 °C
Spray a baking tray with cooking spray. Distribute evenly
Spray the ring molds with cooking spray
Carefully peel the acetate from the chilled, punched dough. Pull off the extra dough, leaving just the rounds
Place the rounds onto the baking tray about 1in apart
Place the ring mold on top of the rounds
Carefully peel the acetate from the chilled strips of dough
Place the strips inside of the ring mold
Press the dough to the walls and the bottom edge of the tart rings
Trim the edges with a knife
Bake at 154 °C for 23m until light golden brown. Remove from oven. Lower the oven to 121 °C
Remove the ring molds
Brush the entire tart crust with egg yolk
Bake at 121 °C for 12m until bright golden brown
The Tart Crust is ready
Yield 10 portions
All-Purpose Flour
450 gPowdered Sugar
180 gSoftened Butter
240 gEgg
2Egg Yolk
2Almond Flour
60 gCornstarch
50 gBaking Spray
To tasteSalt
4 g
Equipment
Stand Mixer
Acetate Sheet
Perforated Ring Mold
Sheet Tray