A sweet and buttery tart crust that is easy to work with and tastes amazing with any fruit or cream filling of your choice. Making your own tart shell has never been easier!
If there’s anything that I’ve learned from binge watching Zumbo’s Just Desserts on Netflix for the past few weeks, it’s there’s nothing basic about pastry dough. It’s a science of its own and there is a lot of precision that goes into it. Needless to say, I’ve spent the past 2 weeks making pâte sucrée like a maniac, trying to figure out what exact ratios and methods result in the perfect crispy tart crust. (I have an endless stash of frozen dough to prove it too.)
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