Tender, buttery, and a little bit sweet, this simple tart crust has a shortbread cookie-like texture that makes the perfect base for any sweet tart filling of your choice. Chocolate, berry, custard.. the possibilities are endless!
Making a tart crust can seem a little daunting at first, but it's actually quite simple and a wonderful thing to have in your kitchen repertoire. Practicing a couple times can go a long way in helping you get the hang of it. This recipe will guide you on how to easily make your own sweet tart crust at home.
F.A.Q.
Pie crust is tender and flaky, while tart crust has a crumbly texture closer to a cookie. Despite both being buttery and a touch sweet, they are still quite different.
Yes! It's great to have a tart crust already prepared and ready to go. Partially or fully bake the tart crust (according to the instructions below). Plastic wrap well and keep in the refrigerator for up to a week, or put in a freezer bag and freeze for up to a couple of months.
This recipe was designed to make a crust for a standard 9 inch tart pan. However, it could also be used for a smaller tart or 6 mini tarts.
Helpful tips
- I recommend weighing the flour and sugar to get the best result. If you don't have a キッチンスケール, you can get more accurate measurements by lightly adding the ingredient into a measuring cup with a spoon, then leveling off the top with a knife or finger. Simply scooping a dry ingredient from its container with a measuring cup can cause it to pack down and give you an excess, leading to a dry dough (this issue can be resolved by adding a touch of water; or flour if your dough is too wet).
- Use a tart pan with a removable bottom. This will make removing the tart from the pan without fracturing the crust much easier.
Step-by-Step how to make a sweet tart crust
Mixing the dough
For this recipe I use a フードプロセッサー, however, you can achieve the same results using a pastry cutter. Blend the flour, sugar, and salt together until combined. Cut the cold butter into small cubes and add it into the dry ingredients. Pulse until it becomes coarse crumbles. Pulse in the egg yolk, heavy cream, and vanilla extract until the dough begins to gather together and pull away from the sides; but hasn't yet formed one large ball of dough. You don't want to overwork the dough as this can cause toughness and shrinkage.
Place the dough onto a lightly floured work surface. Form it into one large ball, then flatten it into a thick disk. The dough shouldn't be sticky when handled. Wrap the dough tight and well with plastic wrap and chill it in the refrigerator for an hour. This will stiffen the dough and make it easier to roll. Chilling it any longer than an hour can cause the dough to become too stiff to easily roll out. To fix this, set it out for awhile to soften before rolling.
Rolling it out
Return the dough to a lightly floured work surface and allow it to sit out for a couple minutes to regain some pliability. Roll the dough out to fit a 9" tart pan (roughly an 11" circle to include the sides). Transfer the rolled out dough into the tart pan. Press the dough into the pan. You can use a sharp knife to trim off the edges.
{ It can be a little tricky to transfer the rolled out dough to the pan. A popular trick is to wrap the dough around your (very lightly floured) rolling pin to help with the transfer, then unroll it on top of the pan. If you do accidentally make a tear, you can use your fingers to reconnect and reshape the dough. }
Wrap the pan with plastic wrap and put it into the freezer for 25 minutes or so, until it is firm. This step helps to prevent the tart crust from shrinking while baking. Meanwhile preheat your oven to 375°F / 190°C.
Blind baking the tart crust
Tart crusts are usually baked (either partially or fully) before adding any fillings to prevent them from becoming soggy and leaking. This filling-free baking step is called 'blind baking.' Blind baking is done in two steps - first with weights, then without. The weights prevent the crust from puffing up during the initial baking.
Remove the plastic wrap from the pan, wrap it in aluminum foil, and fill it with evenly distributed pie weights, dry beans, or dry rice. Bake it on the centre rack of the oven for twenty minutes. Place the pan on a heat-safe surface and remove the foil and weights before returning it to the oven.
If your tart recipe will require a partially baked crust (the tart filling needs to be baked), bake for five more minutes. If your recipe requires a fully baked crust to start (the filling doesn't require any baking), bake it for ten more minutes.
The beautiful, sweet tart crust will now be ready. You can store it for later use; or fill immediately with the delicious filling of your choice.
スイートタルト生地
- 準備: 10分
- Chill Time: 1 hour 25 minutes
- 調理: 25分
- 合計時間: 2 hours
- 分量: 9 inch tart crust 1x
- 分類: タルト
- 国: アメリカ
説明
Tender, buttery, and a little bit sweet, this simple tart crust has a shortbread cookie-like texture that makes the perfect base for any sweet tart filling.
材料
1 ¼ カップ (180 g) 中力粉
⅓ カップ (35 g) パウダーシュガー
¼ 小さじ 塩
½ カップ (113 g) unsalted butter, cold
1 large egg yolk
1 大さじ heavy cream
½ 小さじ バニラエキストラクト
作り方
焼き菓子を作る時の小麦粉の計量は、計量カップではなく、 フードプロセッサー or pasty cutter, blend flour, sugar, and salt together until combined. Cut the cold butter into small cubes and add in into dry ingredients. Pulse until it becomes coarse crumbles. Pulse in egg yolk, cream, and vanilla until the dough begins to gather together and pull away from the sides, but hasn't yet formed one large ball of dough.
Place the dough on a lightly floured work surface. Form it into a thick disc and wrap it tightly with plastic wrap. Chill in the refrigerator for 1 hour.
Return the dough to a lightly floured work surface and let sit for a couple minutes to regain some pliability. Roll the dough out to fit a 9" tart pan with a removable bottom (roughly an 11" circle). Transfer the rolled out dough to the tart pan (see helpful trick for transferring). Press the dough into the pan and use a sharp knife to trim the edges.
Wrap the pan with plastic wrap and freeze for about 25 minutes, until firm. Meanwhile, preheat over to 375° F / 190°C.
Remove the plastic wrap from the pan, wrap it in aluminum foil, and fill with with evenly distributed pie weights, dry beans, or dry rice. Bake it on the centre rack for 20 minutes. Place the pan on a heat-safe surface and remove the foil and weights before returning the pan to the oven.
If your tart recipe will require a partially baked crust (the tart filling needs to be baked), bake for 5 minutes more. If your recipe requires a fully baked crust to start (the filling doesn't require any baking), bake it for 10 minutes more.
Fill immediately with your delicious tart recipe's filling, or store the crust for later use. To make the crust ahead for using later: partially or fully bake the tart crust, then plastic wrap well and keep in the refrigerator for up to a week; or put in a freezer bag and freeze for up to a couple of months.
美味しく作るコツ
I recommend weighing the flour and sugar to get the best result. If you don't have a キッチンスケール, you can get more accurate measurements by scooping the ingredient into a measuring cup with a spoon, then leveling off the top with a knife or finger. This helps prevent the dry ingredients from being packed down and giving you an excess.
Use a tart pan with a removable bottom. This will make removing the tart from the pan without fracturing the crust much easier.
This recipe was designed to make a crust for a standard 9 inch tart pan. However, it could also be used for a smaller tart or 6 mini tarts.
栄養素
- 1食あたり:
- カロリー: 162
- 糖質: 4 g
- 塩分: 60.8 mg
- 脂質: 10.1 g
- 炭水化物: 16 g
- タンパク質: 2 g
- コレステロール: 43.7 mg
キーワード: タルト生地
Kelsey says
I just took the crust out of the oven. Looks like it turned out perfectly golden. Will be making a special berry tart for our anniversary dinner which is on Monday.
アシャ says
So glad it turned out well for you 🙂 thanks for sharing and Happy Anniversary!