Hi, I am Jane. Today, I’m gonna show you how to prepare basic sweet short tart crust (pâte sucrée) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Basic Sweet Short Tart Crust (Pâte Sucrée) Recipe
Basic Sweet Short Tart Crust (Pâte Sucrée) is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Basic Sweet Short Tart Crust (Pâte Sucrée) is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook basic sweet short tart crust (pâte sucrée) using 5 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Basic Sweet Short Tart Crust (Pâte Sucrée):
- Prepare 60 grams Butter
- Prepare 30 grams to 40 g Powdered sugar
- Get 1 Egg yolk – 20 g (or a whole egg)
- Get 1 dash Vanilla oil
- Get 100 grams Cake flour
Instructions to make Basic Sweet Short Tart Crust (Pâte Sucrée):
- Bring the butter to room temperature. If it will take too long or the room is too cold, wrap it in plastic wrap and microwave on a low setting to soften. ※ Be careful to just soften, not melt, the butter.
- Use a spatula to cream the butter until smooth. Change to a whisk and mix. Keep going until it gets kind of glossy and creamy, the consistency of mayonnaise.
- Add the powdered sugar in about 3 batches. Mix well after each addition, and keep mixing until it’s pale and fluffy.
- Mix in the egg yolk and vanilla oil. Sift the flour into the mixture and cut it in.
- When the mixture is no longer floury, use the spatula to bring the dough all together in one lump. The dough is now complete.
- Wrap with plastic wrap and put into the refrigerator. If you can, chill for a whole day. If you don’t have time, leave it in the refrigerator for at least 30 minutes to one hour. You can also make the dough in advance and store it in freezer.
- Using a madeleine tin, I baked oyster shell shaped tart crusts.
- A berry tart. I topped it with a variety of berries.
- A Gateau Saint-Honoré. This is a classic French dessert that combines a tart crust with choux pastry (well, this is a vague approximation of that anyway)…
- Here I made a baked cheesecake using this as the crust.
- You can use it for so many other sweets as well, but this is the base recipe.
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