Basic Pâte Sucrée (Tart Crust)
Basic Pâte Sucrée (Tart Crust)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, basic pâte sucrée (tart crust). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pâté sucrée is a sweet, crumbly French pastry that is used to make classic French dessert tarts such as a fruit tart which often includes a layer of crème pâtissière, or pastry cream. One of the tricks to making a perfect crust is chilling it twice—after you form the dough into a disc, and then again once the dough is in the tart pan. Allow two or more hours chilling time for the dough.

Basic Pâte Sucrée (Tart Crust) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Basic Pâte Sucrée (Tart Crust) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have basic pâte sucrée (tart crust) using 7 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Basic Pâte Sucrée (Tart Crust):
  1. Make ready 60 grams Butter (unsalted)
  2. Get 1 pinch Salt
  3. Prepare 40 grams Icing sugar
  4. Take 1 Egg yolk
  5. Prepare 1 Vanilla extract (as needed)
  6. Make ready 100 grams Cake flour
  7. Take 25 grams Almond flour

This recipe is incredibly tender and makes a delicious crunch when you cut it with a fork. Great recipe for Basic Pâte Sucrée (Tart Crust). I wanted to make a basic tart crust. If you use butter freshly taken out of the fridge you can slightly microwave it, to warm, but do not melt it.

Steps to make Basic Pâte Sucrée (Tart Crust):
  1. Leave the butter and egg at room temperature. Grease the tart tin thinly with margarine and chill in the fridge. Sift the flour.
  2. Add the salt to the butter and mix until the butter looks like mayonnaise. Add the icing sugar and mix further.
  3. Add the beaten egg yolk in three batches and continue to beat. Add the vanilla extract.
  4. Add the sifted flour and mix well with your spatula.
  5. Shape the dough into a similar shape to the tart tin that you are going to use (if it's a round shape into a circle, into a square shape if it's a square). Wrap with cling film and chill in the fridge overnight (or for at least 3 hours).
  6. Take the dough out of the fridge and microwave at 500W for 20 seconds. Sandwich the dough with 2 pieces of cling film.
  7. Roll out the pastry dough into an even 3-mm thickness, larger than the tart tin.
  8. Peel off the top cling film. Place the tart tin upside down and flip over by lifting up the bottom cling film.
  9. Line the tart tin with the pastry dough, pressing all the way into the bottom edges tightly with your fingers.
  10. Trim the excess pastry by rolling a rolling pin over the tin. Fold the excess over the sides.
  11. Prick the base and sides with a fork to prevent from swelling. Chill the pastry in the fridge for at least 1 hour to prevent form shrinkage.
  12. Line the tart tin with baking parchment and fill with baking beans. Bake in a pre-heated oven to 180°C for 10 minutes. Remove the parchment and baking beans and bake for a further 10 minutes.
  13. Use this tart crust for making any sweet tart desserts.
  14. I love the good combination of tart pastry and sweet egg custard in 'Pumpkin & Egg Pudding Tart' https://cookpad.com/en/recipes/147136-kabocha-pudding-tart

If you stick to the rule of leaving the butter and egg at room temperature and chilling the dough. Great recipe for Basic Tart Crust (Pâte Sucrée). This is the tart crust (pâte sucrée) recipe I have been using for ages. It's not too sweet, so it goes with any kind of filling. When making pâte sucrée, make sure you mix the dough very well as though you are kneading it (Foncer dough is mixed by.

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