3-Ingredient Tart Crust

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

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 came up with an easy-to-make tart. To use up my blueberry jam, I filled it with a blueberry mousse.In Step 4, be sure to press down on the tart crust firmly. Chill it well before serving. Recipe by nokko.t

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

I made this crust when I did not have tofu to make the "Easy Tofu Tart" crust.I was not sure if I wanted to share this recipe, but I do want to save it as a recipe.I recommend using this crust for a tart with the filling that needs pre-baking, such as custard cream or for a tart that you eat as a meal; though, this crust goes well with anything. You can grease the tart pan with some butter, but if you dust the tart with some flour and press it onto the tart pan, it comes out easily.You can also use margarine, if you are going to eat it at home. Recipe by Healthy daisuki

Making a pie crust is a bit of a pain, and the store-bought kinds are kind of expensive, so I fiddled around and made a crust that's good for a quiche more than a tart.When lining the tart pan with the dough, try to make the dough as thin as possible. Press it in with your fingers.If using in tarts, adjust the sugar to 20-40 g.If you make a double batch (the pictures show double), you can freeze the leftovers as-is at Step 4. Recipe by Rizzy

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

Love simple and tasty recipes!

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

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

My daughter loves tarts. She often suddenly says, "I want to eat a tart!" so I baked this tart that didn't use any butter and could be made quickly whenever.The salt in the tart crust is the secret. It really matches well with the sweet custard cream filling. If you make the crust bottom too thin during Step 2, it may crack when you pour in the custard cream. You can always bolster the sides later with leftover crust dough (see Step 4) but be sure to roll the dough out evenly. Recipe by Nekozame

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

I wondered if I could make a tart crust without oil, so I came up with my own recipe.Bake the tart crust until it is nice and hard and lightly browned. While baking, if it looks like it might start to burn, cover with aluminum foil and continue baking.If the dough doesn't clump together, add very small amounts of milk at a time while checking to see if it will clump. Recipe by Akito mama

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

This recipe is great for vegans, people who are minding their cholesterol and people who are trying to eat healthier in general.This recipe uses 100% plant products.Adjust the amount of water in this recipe to get the crusty texture you want. For 16 cm [6.3 in] tart pan. Recipe by Hatayabejimeido

I made a cheap and easy tart crust without using a microwave or an oven.Just crush, mix, pack, and chill. Recipe by Tomuhi-toku-ga-

This is a simple way to make a tart crust.If the dough is too dry it will crack, so be sure to form it into a firm mass.If you press too hard it will crack too, so roll it out a little at a time.If you take too long, the butter will melt and the crust will become sticky, so be quick!Don't roll out the crust too much so that you don't waste too much of the dough! Recipe by handmadecafe

I wanted to make a tart crust using vegetable oil, and so after referring to various recipes, I settled on this recipe.It's also good to add vanilla essence or lemon zest. Recipe by Yuzumaman

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 cutting in the butter). This recipe makes a large amount of dough to make sure it fits nicely in the tart pan. The extra dough can be baked as is to make shortbread or you can use it to make mini tarts. Or you can save it and mix it in the next time you make tart dough. It will keep 5 days in the refrigerator and 2 weeks in the freezer. Recipe by Yukiline

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*

I like making sweets using pancake mix. I got the idea for making a tart crust with tofu from tofu donuts, and it was a success. I kept it simple by leaving out eggs for people with egg allergies.If you don't roll the dough out firmly, the crust may swell and the filing may leak.You don't need to dust the rolling pin with flour. Don't add more than 50 g of tofu. Recipe by Healthy daisuki

This is my basic tart crust recipe. I did a lot of research to get to this recipe! I make all kinds of tarts now using this crust. I think it tastes better than store-bought.If you don't have any powdered sugar you can use granulated or castor sugar, but the texture will change quite a bit. The crust will become a little harder, crispier and crunchier. Using powdered sugar gives you a crisp and crumbly crust that practically melts in your mouth so I recommend using that. I use 100% powered sugar with no corn starch mixed in. For one 18-20 cm [7.1-7.9 in] diameter tart. Recipe by Pu-kosan

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)

The first tart I ever made (many years ago) was surprisingly simple and delicious. So, I decided to make it for my child's birthday. I had forgotten all about it, but I referred to various different recipes and was able to make it with just a few ingredients. It's so nostalgically delicious!If you make the tart crust too thin, it'll break easily when you cut it. The custard cream and strawberries become a little heavier, so a thicker crust is best. For 18 cm [7.1 in] tart. Recipe by Soreiyu

I was aiming for a simple tart without butter and is easy to make even for beginners.The pinch of salt brings out the flavor. The sweetness is really brought out by the soft flavor of the pancake mix and the sweet custard cream. It's easier to combine and mix the dough batter when using vegetable oil rather than olive oil. You can use soy milk but it doesn't bring out the taste of the pancake mix as well. For 18 cm [7.1 in] tart pan. Recipe by Nekozame

I made a macrobiotic tart in a simple way.I use almond or hazelnut oil, but you can use any vegetable oil that doesn't have a distinctive taste.Make sure to use bit oil that has been pressurized and untreated.The dough will not turn out crispy if you knead it, so press it into the tart while it is crumbly, and spread it out evenly. Recipe by Mille=miru

I thought of a way to make tart crust even without a food processor by using a bag.When using salted butter or margarine there is no need to add the pinch of salt! For one 18 cm [7.1 in] tart crust. Recipe by Hiyokosan

I received a lot of cherries, so I made an easy tart using pancake mix.If you can't get the crumble dough to get crumbly, add a little bit cake flour at a time until it reaches desired texture. If you bake the tart well, it should firm up nicely. But, since the recipe uses pancake mix, it will be on the soft side. Recipe by piko-rin

When I making another tart using the same quick crust recipe, I wanted to make kabocha squash tart too. I tried making one using the same crust, and it turned out quite well.I recommend using the kind of kabocha squash that gets soft and floury when simmered rather than the ones that get really watery.Please adjust the amount of heavy cream within the range of 100 to 150ml.Use less heavy cream to improve the taste of the kabocha squash. This will make the tart more densely kabocha squash flavored. Recipe by Hamumaki

I love tarts, so I was looking for an easy-to-make recipe. When I tried this one, it turned out crispy and delicious, so I decided to share it.The origin of this recipeI found this recipe in a manga called 'Professor Amemiya's Tea Time at 3 PM'. It was crispy and delicious when I made it. It's also tasty as cookies, not just as a tart.