I wanted to eat a nice crunchy tart! So I tried this!!It goes with just about everything so give it a try.The crust will turn out nicest if you work through Steps 1 and 2!When baking, sometimes bits of the dough will rise so keep an eye on it and use the back of a fork to push down any rising parts.At Step 6 if the dough is not sticking together try warming your hands or mixing it in a warmer room of your house. The key point to making a crunchy crust is for the dough to be thoroughly mixed! For one 18 cm [7.1 in] tart crust. Recipe by Hinanako*

It won't break easily but is easy to handle. It's flaky and delicious .That's my tart crust.This crust won't shrink that much when it's baked. But if you are worried, use baking beans .Step 8: Flip over the dough and tart mold quickly! If you do it slowly, it will crack and you'll have to do it all over again.Step 6: When you bring the dough to room temperature in a microwave, heat for 20 seconds at 500W. Recipe by peko&poko

This is a tart crust I always use.You can also freeze the tart dough from Step 7. Wrap tightly with plastic wrap, put into a plastic bag with a zip seal, and store in the freezer.The baking times may vary by ovens, so please keep an eye on the color of the crust as it bakes and adjust the baking times accordingly. Recipe by Otometeo

I've modified this recipe many times. When you make different tarts you will have to adjust it slightly, but this basic tart crust is easy to bake.Adjust your the baking time based on your oven's strength.You can make a batch and freeze it for later use. Recipe by Maria358

My boyfriend loves tarts, so I've been making them 4 times a month! Since I'm always making and editing the recipe, I finally found an easy and manageable crust!When you're mixing, just blend everything together and it'll be fine!Adjust the baking time to match whatever filling you're using. A longer baking time makes a crispier crust! Recipe by Maminkotarou

I've always loved the crust part of tarts so much so that I always ate it last. Many recipes call for lining a mold with crust, adding the filling and baking it all together, but for tart crust lovers like me, they always end up tasting uncooked, and I've been disappointed many times. By baking the crust at a high temperature beforehand, it becomes crispy and nutty. The almond flour adds depth to the flavor, so even if the crust is thick, it will be delicious.Having baked many a tart without using pie weights, I've been able to come up with a way to bake a beautiful crust without the weights. If you want to use up the egg, just double the ingredient amounts and for 2 tarts' worth. You can freeze the unbaked dough, and it's on the sweet side too, so it's also delicious rolled and baked as cookies. Recipe by noi mama chan

This is one part of a dish that I struggled really hard with while looking at various recipe books and websites. I've tried using both the microwave and the oven and I think I've finally found something successful.If you use margarine, you can put it in the freezer for about 30 minutes and it will become the same hard consistency as butter.In Step 6, if you use a rolling pin to roll out the dough, cover the dough with plastic wrap and it will spread easier.In Step 8, if you fill a one size smaller cake mold with rocks, it becomes perfect to use as pie weights.Step 9 can be refrigerated as-is. For 22 cm [8.7 in] tart pan. Recipe by tora-mame

I wanted to make a hard tart, but with less oil and moisture than what I've made up until now, so I took out one egg from the recipe and tested it out a few times.In Step 1, if you have parts that ball up and clump together, they will cause the crust to lose its texture when eating, so be sure to thoroughly break up all the clumps until the mixture is crumbly. To help with this, keep the butter in the fridge until just before using it.The crust will shrink a little when baked, so be sure to press the dough with your fingers to make it stand up just a little higher than the pan.It's okay even if you don't grease the tart pan with anything. For 20 cm [7.9 in] tart. Recipe by Koharumama

This is a note for myself for a basic Pâte Sucrée (Tart crust).Slowly mix the butter in a circular motion so that the air does not get in. Once the flour is added, do not over mix! The dough may get too soft in summer. You can chill the working surface or put the dough back in the refrigerator from time to time. For two 18 cm [7.1 in] tart crusts. Recipe by twinflower

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

Love apple tarts!