Easy To Make Tart Crust / Shortcrust Pastry

Easy To Make 

Tart Crust / 

Shortcrust Pastry

Easy to make 

buttery, sweet and crumbly tart crust

Good with any kind of filling

    Ingredients      

For 7-inch tart pan

All-purpose flour  1  1/2 cup (180g)
Granulated sugar  1/4 cup (50g)
Salt 1/4 teaspoon
Cold unsalted butter (cut into small cubes) 1/2 cup (100g)
Egg yolk 1
Vanilla extract 1 teaspoon
Cold milk 2 teaspoon 

In a large bowl,  add flour, sugar and salt, 

mix all together

 Add cold butter, 

using finger to mix flour and butter together 

until look like fine crumbs 

Add egg yolk, vanilla extract  and cold milk, 

stir all together.

Make dough into a ball.

 

Wrap and store in fridge about 30 minutes

 On a lightly floured surface, 

roll the dough to fit in tart pan and a thickness as you want

Press the dough gently into the tart pan, 

and trim off any excess dough

**keeping surface dusted with flour to prevent sticking.

 
 

 Prick the  bottom of dough with a fork

Cover  with plastic wrap and chill the dough for about 30 minutes.
**Frozen dough is less prone to shrinking while baking.

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Baking with filling

Add filling and baking time as recipe needs 

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Blind baking 

Preheat oven to 180°C / 350°F . 

 Cover crumpling parchment paper, 

and place uncooked rice, dry beans or pie weights

Bake at 180°C / 350°F for 15-20 minutes

Remove parchment paper, and uncooked rice, dry beans or pie weights

Put back to oven, bake 5 minutes more

*And then add filling and baking time as recipe needs

 

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How to remove tart 
from non-removable bottom tart pan

Prepare two foil papers 

and more longer than the diameter of the tart pan
Fold the foil paper in half, not too wide

 

Place foil papers into the tart pan
Fold both side of  foil paper under bottom of tart pan

Grease the tart pan, and put dough in
Just pull both side of foil paper when remove tart

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