A sweet and buttery tart crust that melts in the mouth.
- 70g butter, softened (1/3 cup)
- 50g powdered sugar (1/2 cup)
- 1 medium egg
- 180g all purpose flour (1 and 1/2 cups)
- 1/4 teaspoon salt
- In the bowl of your stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes.
- With the mixer running on low speed, add in the egg and continue mixing until well incorporated.
- Sieve the flour and switch the attachment of your stand mixer to a dough hook. With the mixer running on low speed, add in 1/3 part of the flour at a time as well as the salt. Continue kneading until you have a uniform dough. Once your dough is smooth, stop kneading to prevent the dough from becoming overworked.
- Shape your dough into a disc shape and wrap tightly in plastic wrap. Chill the dough for at least 2h or overnight.
- Once your dough has chilled, remove it from the fridge and let it warm up for about 10 minutes. Then roll it out on a floured surface to about 27cm or 11 inches.
- Carefully transfer the dough to your tart pan. The easiest way to do this, is by rolling it halfway onto your rolling pin, and gently lifting it over and into the tart pan. Then gently pat the dough into the tart pan making sure not to stretch the sides.
- Remove any overhang by rolling the rolling pin over the sides of your tart pan or cutting it off with kitchen scissors. Then prick the bottom of the dough multiple times with a fork and let it chill in the freezer for 15 minutes or in the fridge for 30 minutes. Use the dough as the recipe calls for.
If you wish to use the tart crust for a filling that does not need to be baked, spread a layer of parchment paper over the chilled dough and fill with pie weights or dried legumes. Bake in the preheated oven at 180C for 10 minutes, then uncover and bake for another 10 minutes or until golden brown. Let it cool completely.
Tart dough keeps really well, whether in the fridge or in the freezer. You can prep the dough up till step 4 and keep it in the fridge for up to 3 days or freeze it up to 3 months. When frozen, let the tart dough thaw overnight in the fridge before using.