Easy Sweet & buttery tart crust recipe
@extratoom Let me show you how to make a thin sweet pastry crust. Full printable recipe is on my website link in bio #pastry #pastrycrust #fruit #fruittart #tart #dessert #howto #sweetrecipe #dessert #dessertrecipe #pastry #pastrychef #lemon #lemonandraspberry ♬ original sound – Extra_Toom
Sweet pastry crust
Ingredients
- 226 grams Soft unsalted Butter
- 160 grams Icing Sugar
- 6 Egg Yolks
- 1 Tsp Vanilla paste
- 450 grams Plain Flour
- 3 grams Sea Salt
Instructions
- Start by mixing the soft butter and icing sugar on low speed until all combined.Combine the eggs and vanilla together and add it to the mix. It will look like scrambled eggs after mixing but don’t worry just trust the process. Sift the flour, and salt .Start by adding the ingredient gradually while mixing. Mix until you achieve a soft dough. Spray your surface with little oil and roll your dough into a flat rectangle shape instead of a bowl which will help you rolling it easier later on.Wrap it straight away and chill for 30 minutes before rolling .Once chilled roll your dough and place it in your tart case. Using a rolling pin,roll over the edge of the tart case which will help you get rid off all the remaing dough. I find using a rolling pin more neater then a knife. Push some of the dough above the edge of the tart case then crimp it to edge of the tin, this method is so useful if you don’t want your tart shell to shrink to much after baking.(watch the video for full instructions).Chill for another 30 minutes before baking.Blind bake for 15-20 min on 180C. Once you remove it from the oven carefully remove the baking beans, brush with eggs and place it back in the oven for another 5 minutes on 160C. Remove from oven and let it rest for 20 minutes before filling.
- Note : Always make sure you work with dough that is well chilled, but not rock hard. This makes the dough easier to handel and avoid the fat splitting and the dough from sticking to the bench or rolling pen.When dusting, never use too much flour it will change the ratio of your recipe. If the dough is rolled at the right temperature, you shouldn’t need to much flour at all. Always dust the flour from height.When rolling out the dough always work from the edge closest to you and only roll away from you and each time you roll the pastry turn it 90 degrees in the same direction.Don’t roll all the way over the ends of the dough until you have achieved the shape and size required.This pastry can be kept for up to 3 days in the fridge or 1 month in the freezer.To use the dough from frozen, allow to come back to refrigerator temperature overnight