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