Buttery Tart Crust Recipe

January 15, 2017

Basic Tart Recipe

Basic Tart Recipe

I cannot resist a good tart crust. That is why this crisp and buttery tart crust is my go-to recipe for baking versatile and elegant tart crusts that are suitable for many desserts. 

This tart recipe is good for making both mini tarts and large tarts. Simply reduce or increase the baking time depending on the size.

As the tart crust is blind baked, it is good for desserts that have unbaked filling like chocolate ganache, custard or cream. This also prevents soggy crusts. For the best flavour and texture, they are best consumed on the day itself.

If you want them to stay crunchy even after filling, here are 2 ways to prevent tart crusts from becoming soggy:

  1. Brush with egg: After the crust is baked, brush the surface with a beaten egg and bake it for an additional 2 to 3 minutes.
  2. Coat with melted chocolate: Melt white, milk, or dark chocolate to coat the insides of the crust. You can then add your desired unbaked filling.

Hope you like this tart recipe and use it for many baking creations!


Basic Tart Recipe BASIC TART RECIPE
by Sumopocky

Yield
2 x 5.5" Tart
or 6 Mini tarts
or 1 x 5.5" Tart and 6 Mini tarts

Ingredients
[For Tart Crust]
75g of Unsalted butter (softened)
65g of Caster sugar
30g of Egg (beaten)
100g of Cake flour
1 tsp of Vanilla Essence

[For Tart Crust]
1. Combine the butter and caster sugar.
2. Mix in the beaten egg followed by vanilla essence.
3. Add the cake flour. 
4. Chill the dough in the fridge for an hour. 
5. After an hour, remove the dough from fridge. Grease the tart pans with butter and roll the dough to 5mm thickness. Gently place on the tart pans. For the mini tarts, you can use cookie cutters to cut out smaller pieces for better manageability. Trim off any excess
6. Place parchment paper over the tart and pour baking beans/rice. Bake in a preheated oven at 180°C for 15 minutes. Then, remove the baking beans and parchment and bake for another 10 to 15 minutes. P.S. Adjust the baking time according to the size of the tart. Keep an eye on it and bake till it's golden brown. 
7. Let it cool before filling. 

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