Crispy Tart Crust With Minimal Butter

Name: Crispy Tart Crust With Minimal Butter
Yield: 5 servings
Cuisine: American
Ingredients: 30 grams Butter (unsalted); 2 tbsp Canola oil; 90 grams Cake flour; 20 grams Bread (strong) flour; 2 tbsp Icing sugar; 1 pinch Salt; 2 tbsp Beaten egg

cookpad.japan @cookpad_jp

If you make shortcrust pastry dough in the way you'd make cookie dough, it won't be very crispy and crumbly, so I tried making it like a folded puff pastry crust, and the results were very crispy and delicious.
I reduced the amount of butter used to cut the calories as well as the cost. If you don't have unsalted butter, you can make it with salted butter.

○This amount will line an 18cm diameter tart tin without any leftovers, so use all of the dough.
○Roll out the dough so the bottom of the tart is 3mm thick, and the sides about 5mm thick. You can do a bit of cutting and patching of the crust without any issues. Recipe by Ikumihan

cookpad.japan @cookpad_jp

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Ingredients

5 servings

30 gramsButter (unsalted)
2 tbspCanola oil
90 gramsCake flour
20 gramsBread (strong) flour
2 tbspIcing sugar
1 pinchSalt
2 tbspBeaten egg

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Steps

1

Sift the dry ingredients into a stainless steel bowl. Add the rest of the ingredients to the bowl, except for the beaten egg. Put the bowl in the refrigerator for 15 minutes.
2

Line the tart pan with aluminium foil so that the crust can be taken out more easily. Press the foil well into the wavy parts of the pan and smooth out the surface.
3

Chop up the chilled butter in the bowl finely with a pastry scraper. Rub the butter into the flour with your fingers, so that the texture becomes crumbly like grated cheese.
4

Put the beaten egg in the middle of the bowl, and mix it in rapidly. Form the dough into a ball, wrap in plastic and roll out to about a 1cm thick circle. Leave to rest in the refrigerator for 30 minutes.
5

Sandwich the dough between two sheets of plastic wrap, and roll out into a circle that's about 3mm thick that's about 3cm wider than the diameter of the tart pan.
6

Line the tart pan with the dough. Peel off the plastic wrap, and fold in the dough on the sides that's sticking out, so that the sides are about 5mm thick. Use up all the dough to line the tart pan.
7

Pierce the bottom of the crust with a fork. If you make the holes rather big, the bottom of the crust won't rise up while it's baking.
8

Bake the empty crust in a preheated 180°C oven that has been lowered to 170°C for about 15 to 20 minutes. When the crust has browned, take it out and let it cool.
9

This dough doesn't puff up much, so you don't need weights to bake it. If it does puff up a bit, just poke holes with a fork to let the air out and flatten the crust.
10

Pour in any kind of appareil (cream filling) such as cheese cream, bake some more and add toppings if you like. If you are going to fill and bake it later, only bake the empty crust until it's lightly colored.
11

This is my crispy Halloween Jack o'lantern tart.