Tart Crust (Pâte Sucrée)

Name: Tart Crust (Pâte Sucrée)
Yield: 6 servings
Cuisine: American
Ingredients: 80 grams Unsalted butter; 60 grams Sugar; 20 grams Almond flour; 1 less than 1/2 Whole egg; 1 dash Vanilla oil; 130 grams Cake flour; 1 exchange 15-20 grams of cake flour with cocoa If making a cocoa crust

cookpad.japan @cookpad_jp

I found some a softened bar of chocolate in my cupboard, so I thought I should try to make some chocolate sweets. Afterward, I made a banana chocolate clafoutis.

Tart crusts are made by creaming butter and adding sugar, eggs, and flour.
The amount of sugar is a little high, so it will brown easily. Because of this, I recommend using powdered sugar.
Finally, it will be even more flavorful if you use cultured butter. Recipe by gurecoco

I found some a softened bar of chocolate in my cupboard, so I thought I should try to make some chocolate sweets. Afterward, I made a banana chocolate clafoutis.

cookpad.japan @cookpad_jp

I found some a softened bar of chocolate in my cupboard, so I thought I should try to make some chocolate sweets. Afterward, I made a banana chocolate clafoutis.

Saved

Ingredients

6 servings

80 gramsUnsalted butter
60 gramsSugar
20 gramsAlmond flour
1less than 1/2 Whole egg
1 dashVanilla oil
130 gramsCake flour
1exchange 15-20 grams of cake flour with cocoa If making a cocoa crust

Saved

Steps

1

Bring the butter to room temperature and cream in a bowl. Using a rubber spatula is best so that you don't incorporate air into the butter.
2

Divide the sugar into 2-3 portions and mix in one portion at a time. Add the almond flour and mix.
3

Add the egg a little at a time and slowly mix. Add the vanilla oil as well and mix.
4

Sprinkle in the cake flour and mix about 80% of the flour into the dough by rubbing it against the sides of the bowl (mix the cocoa in with the flour).
5

Use a scraper to scrape the dough in Step 4 up from the bottom while mixing. When the dough comes together, it's ready.
6

Bring Step 5 together and wrap with plastic wrap. Let chill in the refrigerator for at least 3 hours, overnight if you can. If you round it, it will be easier to work with later.
7

Dust Step 5 with flour and use a rolling pin to roll it out to about 3 mm thickness. Line the tart pan with the dough and prick holes in the bottom with a fork.
8

Let Step 7 chill in the refrigerator for 30 minutes. Line with kitchen parchment paper (or aluminum foil), top with baking stones, and bake at 180℃ for 15 minutes.
9

Remove the stones from Step 8, brush with an egg wash (1/2 of the remaining egg) twice, and bake at 180℃ for 10 minutes.
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