Basic Pâte Sucrée (Tart Crust)
Basic Pâte Sucrée (Tart Crust)

Hello everybody, welcome to my recipe page.it’s Mathilda Malone. Today, I’m gonna show you how to prepare a distinctive dish, basic pâte sucrée (tart crust). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Basic Pâte Sucrée (Tart Crust) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Basic Pâte Sucrée (Tart Crust) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have basic pâte sucrée (tart crust) using 7 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Basic Pâte Sucrée (Tart Crust):
  1. Get 60 grams Butter (unsalted)
  2. Make ready 1 pinch Salt
  3. Get 40 grams Icing sugar
  4. Get 1 Egg yolk
  5. Take 1 Vanilla extract (as needed)
  6. Get 100 grams Cake flour
  7. Get 25 grams Almond flour
Instructions to make Basic Pâte Sucrée (Tart Crust):
  1. Leave the butter and egg at room temperature. Grease the tart tin thinly with margarine and chill in the fridge. Sift the flour.
  2. Add the salt to the butter and mix until the butter looks like mayonnaise. Add the icing sugar and mix further.
  3. Add the beaten egg yolk in three batches and continue to beat. Add the vanilla extract.
  4. Add the sifted flour and mix well with your spatula.
  5. Shape the dough into a similar shape to the tart tin that you are going to use (if it's a round shape into a circle, into a square shape if it's a square). Wrap with cling film and chill in the fridge overnight (or for at least 3 hours).
  6. Take the dough out of the fridge and microwave at 500W for 20 seconds. Sandwich the dough with 2 pieces of cling film.
  7. Roll out the pastry dough into an even 3-mm thickness, larger than the tart tin.
  8. Peel off the top cling film. Place the tart tin upside down and flip over by lifting up the bottom cling film.
  9. Line the tart tin with the pastry dough, pressing all the way into the bottom edges tightly with your fingers.
  10. Trim the excess pastry by rolling a rolling pin over the tin. Fold the excess over the sides.
  11. Prick the base and sides with a fork to prevent from swelling. Chill the pastry in the fridge for at least 1 hour to prevent form shrinkage.
  12. Line the tart tin with baking parchment and fill with baking beans. Bake in a pre-heated oven to 180°C for 10 minutes. Remove the parchment and baking beans and bake for a further 10 minutes.
  13. Use this tart crust for making any sweet tart desserts.
  14. I love the good combination of tart pastry and sweet egg custard in 'Pumpkin & Egg Pudding Tart' https://cookpad.com/en/recipes/147136-kabocha-pudding-tart

So that’s going to wrap this up with this exceptional food basic pâte sucrée (tart crust) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!!