Crispy Crumbly Tart Crust
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
Crispy Crumbly Tart Crust
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
Cooking Instructions
- 1
Sift the flour into a bowl. Add the cold butter, sugar, and salt. Using a fork, mix together the ingredients while cutting up the butter. When there are no longer any large clumps of butter, add the egg and use the fork to break it up and mix it with the other ingredients. Once the mixture becomes crumbly like in the picture, it's ready.
- 2
Put some plastic wrap over the crust dough. Squeeze the mixture into a ball through the wrap and then wrap the dough completely in the wrap. (At this time, it will still be a little floury.) Chill in the refrigerator for two hours.
- 3
After chilling, sandwich the dough between two pieces of plastic wrap and use a rolling pin to roll it out. (It's a bit easier if you flatten it out a bit with your hands before using the rolling pin.) Cut off parts that extend outside of the pan, slice thinly, and stick them to parts that are too thin. Make the sides of the tart crust extend a bit above the pan.
- 4
Poke the bottom with a fork. Bake in an oven preheated to 180°C for about 30 minutes. It should be done once it's fox-brown in color.
- 5
I made a strawberry cheesecake tart
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