Crispy Tart Crust (With Pictures For Each Step)

Name: Crispy Tart Crust (With Pictures For Each Step)
Yield: 6 servings
Cuisine: American
Ingredients: 150 grams Cake flour; 80 grams Unsalted butter; 30 grams Powdered sugar; 1 Egg yolk

cookpad.japan @cookpad_jp

I thought I had a tart crust recipe I liked, but I forgot where I put it. These ingredient amounts were rough estimates.

If you're making two pies at the same time, rather than using two egg yolks, you can just use one whole egg. (Recipe by Setsubunhijiki)

I thought I had a tart crust recipe I liked, but I forgot where I put it. These ingredient amounts were rough estimates.

If you're making two pies at the same time, rather than using two egg yolks, you can just use one whole egg. (Recipe by Setsubunhijiki)

cookpad.japan @cookpad_jp

I thought I had a tart crust recipe I liked, but I forgot where I put it. These ingredient amounts were rough estimates.

If you're making two pies at the same time, rather than using two egg yolks, you can just use one whole egg. (Recipe by Setsubunhijiki)

I thought I had a tart crust recipe I liked, but I forgot where I put it. These ingredient amounts were rough estimates.

If you're making two pies at the same time, rather than using two egg yolks, you can just use one whole egg. (Recipe by Setsubunhijiki)

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Ingredients

6 servings

150 gramsCake flour
80 gramsUnsalted butter
30 gramsPowdered sugar
1Egg yolk

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Steps

1

Knead the butter in a bowl with a rubber spatula until softened.
2

Add the sugar and mix until creamy.
3

Add the egg yolk and mix carefully.
4

Sift the flour and fold it into the mixture until crumbly.
5

Put onto a flat surface and use the palm of your hand to to press it out until no lumps remain, then bring it all together.
6

Put it into a plastic bag and use a rolling pin to roll it out to about 5 mm in thickness. Chill in the refrigerator for half a day.
7

Line the tart pan with the dough. Roll a rolling pin over the top to cut off the excess dough (you can use it for cookies).
8

Use your fingers to press the dough into the pan and bring the dough to sit about 5 mm above the top of the pan.
9

Use a fork to prick holes into the bottom.
10

The baking time will depend on the tart you will be making.
11

Make a batch in advance and freeze them for later use.