How To make Tart Dough
1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch of salt 12 tablespoons (1 1/2 sticks) cold unsalted butter
In a small bowl, mix together the egg and cream. Set aside.
In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry-looking. It will still be loose and crumbly at this point.
Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
Rolling and forming the shells:
On a lightly floured work surface roll the dough out to 1/8-inch thick.
When lining tart, be sure to press the dough carefully around the bottom edges of the pans.
Prebaking shells:
To prebake a frozen or chilled shell line it with parchment paper. Fill the shell with uncooked rice, beans, or pie weights. (This helps the shell retain its shape.) Bake the shell in a preheated 350 degree oven until the edges are golden brown, about 10 minutes. Remove the parchment paper and the rice, beans, or weights and continue to bake the shell until it is golden brown all over.
Unbaked shells can be stored for a day in the refrigerator or for several weeks in the freezer. Once a shell is baked, it should be eaten that day for maximum freshness and flakiness of the crust
How To make Tart Dough's Videos
The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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Delicious mini tarts recipe. Tartlets. Custard.
➡️(14 pieces)
butter 100 g
powdered sugar 50 g
flour 170-180 g
baking powder 1/2 tsp.
a pinch of salt
1 egg
__________________
Custard;
1 egg yolk
milk 300 ml
sugar 50 g (3 tablespoons)
starch 25 g (2.5 tablespoons)
vanilla sugar 1 tsp
butter 50 g
________
bake at 220° for 10-15 minutes.
How to make Tartlet Shells in a Muffin Pan
No Tartlet Tin? No problem! This easy recipe will show you how to make Tartlet Shells in a Muffin Pan. These deliciously buttery and crunchy mini pastry crusts can be garnished with any of your favourite fillings and are great for parties!
Read the full recipe here:
Ingredients:
- 250 gr Plain / AP Flour
- 50 gr Icing Sugar (or Powdered Sugar)
- 1 pinch Table Salt
- 120 gr Unsalted Butter - very cold
- 1 Egg - medium to large size
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Perfect Tart Crust
Perfect Tart Crust: buttery, just a little sweet, and tender as can be. This easy-to-make, basic dough will complement any kind of filling!
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Lemon Tart Recipe
Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve never tried lemon tart you should definitely try it.
Printable recipe:
More Tart & Pie Recipes:
Fig Tart:
Vegan Bounty Tart:
Apple Pie:
Lemon Meringue Pie Recipe:
Banoffee Pie:
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Ingredients:
For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice
lemon zest from 2 lemons
Directions:
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.
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Sweet Pastry Crust Recipe Demonstration - Joyofbaking.com
Recipe here: This Sweet Pastry Crust recipe, also known as Pate Sucree, produces a rich cookie-like pastry with a crisp texture. The pastry can be stored in the refrigerator for several days or frozen for several months. It is ideal for making both large and small tarts, especially those filled with fruit and/or cream.
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