Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, tart crust. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Tart Crust is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Tart Crust is something that I have loved my whole life. They’re fine and they look fantastic.
Crisp, lightly sweet, and buttery, this classic pastry crust is an elegant base on which to build an entire repertoire of tarts. It's easier to make than flaky pie pastry, too—just stir melted butter with sugar and a bit of salt, then blend in all-purpose flour to form the dough. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining.
To begin with this particular recipe, we have to first prepare a few components. You can cook tart crust using 5 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Tart Crust:
- Make ready 200 grams Cake flour
- Prepare 100 grams Butter
- Make ready 80 grams Sugar
- Make ready 1 Egg yolk
- Get 1 dash Vanilla extract
I always come to this Sweet Tart Crust recipe whenever I need to make a dessert tart - it really is the best in my opinion. This tart crust creates the most perfect base for any dessert tart. Pie weights are used to keep a pie/tart crust from bubbling and shrinking away from the edge of the pie plate or tart pan when you're blind baking a crust. This shortbread tart crust is pretty much foolproof.
Instructions to make Tart Crust:
- Smear the tart pan with butter (not the 100 g to be used as an ingredient).
- Spread cake flour (not the 200 g to be used as an ingredient) on the pan and shake off any extra. Place the pan in the refrigerator to cool. This will make it easier to remove the tart crust later.
- Mix the butter (or microwave it for 10 to 20 seconds if you don't have time) until it gets thick and white.
- Add the sugar in two batches to Step 3 and mix it well. Add the egg yolk and vanilla extract and thoroughly knead everything together.
- Next add the cake flour and use a rubber spatula to stir it all together. (In the hot summer, you can make the dough just by mixing, so skip to Step 8!)
- Place the mix in a bag. (This is only if the dough is not forming! If the ingredients stick together just by stirring then you don't have to do this!
- Knead the mix together with your fingers through the bag until it turns a nice yellow.
- Move the dough to a bowl and round it with your hands. Wrap it in saran wrap and let it rest in the refrigerator for 30 minutes (you can skip this if you don't have time).
- Place the dough ball between two sheets of saran wrap and use a rolling pin to roll it about 3 mm in thick.
- Remove the top layer of saran wrap and place the tart pan on top of the dough.
- Flip the pan, dough, and saran wrap over all at once. Use a rolling pin to press off the extra dough and make sure it is all fit in the pan.
- Pierce the dough (put air holes in it) and bake in the over for 15 minutes at 180°C. (*The time may vary depending on your oven so adjust as needed!)
- Use the extra dough to make cookies!
It's a press-in crust that's a simple mixture of flour, confectioners' sugar, salt, melted butter, and a little bit of vanilla. It's easy to make and doesn't require any rolling or chilling or any special equipment (beyond a tart pan itself). This recipe is so easy and so wonderfully good! I just baked five rustic tortes for a baby shower brunch, using both frozen Puff Pastry dough and my own dough made with this recipe.. In a small bowl, combine the crumbs and sugar; add butter and blend well.
So that’s going to wrap this up for this exceptional food tart crust recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
