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

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, basic pâte sucrée (tart crust). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Basic Pâte Sucrée (Tart Crust) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Basic Pâte Sucrée (Tart Crust) is something that I’ve loved my whole life.

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

The ingredients needed to make Basic Pâte Sucrée (Tart Crust):
  1. Take 60 grams Butter (unsalted)
  2. Make ready 1 pinch Salt
  3. Prepare 40 grams Icing sugar
  4. Get 1 Egg yolk
  5. Take 1 Vanilla extract (as needed)
  6. Make ready 100 grams Cake flour
  7. Make ready 25 grams Almond flour
Steps 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 is going to wrap it up with this exceptional food basic pâte sucrée (tart crust) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!