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

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'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 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'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

I wanted to make a basic tart crust.If you use butter freshly taken out of the fridge you can slightly microwave it, to warm, but do not melt it.If you stick to the rule of leaving the butter and egg at room temperature and chilling the dough to rest in the fridge as needed, you will never fail. Recipe by Ayuna

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 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

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

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

After trying many different recipes for this crust, this is the one I've settled on for now. If I discover a better ratio of ingredients, I'll revamp!When bringing the butter to room temperature, the idea is to make it soft, to the point where you can easily press your finger into it. So if you warm it in the microwave, watch it carefully so that it doesn't melt. (In my case, I put it in on a low setting and heat it once for 30 seconds, then for another 20 seconds if necessary)If you use vanilla oil, it gives a much more pleasant smell when baking than if you use vanilla essence, so I recommend you use the oil. Recipe by Rukka-. (Yields one 18 cm tart tin worth.)

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