Carefully remove the foil:Ĩ) If some pieces of crust fall off, just gently press them back. Then, I take the foil and and ease the round into a tart pan, patting it firmly into the bottom and up the sides. I occasionally bring the tart pan over the tart dough to make sure the round I am making is larger in diameter than a well of my tart pan.ħ) Grease the 9.5 inch tart pan. Use a very small amount of flour to dust working surface to avoid dough clinging to the foil. I usually do it with my hands and fingers pushing the dough away from its center into a round shape, pressing into the foil. Add the egg mixture to the food processor and pulse to combine.Ħ) Shape the dough into a disk on a foil. Precise measurements are important for making tart crust:ġ) Using food processor, pulse the flour, sugar, salt to combine thoroughly.ģ) Add the butter into the food processor (which already has flour, sugar and salt combined from step 1)Ĥ) Pulse this mixtures in the food processor until the consistency becomes that of a coarse meal.ĥ) In a small cup, combine the egg yolk, heavy cream and vanilla and stir well together. This tart dough recipe produces an amazingly flaky and light crust, so please follow it closely: I'll be describing it in a lot of detail, but making a tart crust is super easy once you understand how it works. I've been making a lot of tarts lately (both sweet and savory), and wanted to share the basic recipe how to make a slightly sweet and very flaky tart crust from scratch that can serve as a base for various fruit tarts and tartlets.
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