Easy Homemade Basic P’¢te Sucr’©e (Tart Crust) Recipe

Easy Homemade Basic P’¢te Sucr’©e (Tart Crust) Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Basic P’¢te Sucr’©e (Tart Crust) here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Basic P’¢te Sucr’©e (Tart Crust) is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Basic P’¢te Sucr’©e (Tart Crust) is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Basic P’¢te Sucr’©e (Tart Crust) Recipe

1. 60 grams Butter (unsalted)
2. 1 pinch Salt
3. 40 grams Icing sugar
4. 1 Egg yolk
5. 1 Vanilla extract (as needed)
6. 100 grams Cake flour
7. 25 grams Almond flour

How To Make Easy Homemade Basic P’¢te Sucr’©e (Tart Crust) Recipe

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 180ÎçC 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

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