Hi, I am Kate. Today, I’m gonna show you how to make tart crust (pâte sucrée) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Tart Crust (Pâte Sucrée) Recipe
Tart Crust (Pâte Sucrée) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Tart Crust (Pâte Sucrée) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To be with this particular recipe, we must first prepare a few components. You can have tart crust (pâte sucrée) using 7 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Tart Crust (Pâte Sucrée):
- Take 80 grams Unsalted butter
- Make ready 60 grams Sugar
- Get 20 grams Almond flour
- Prepare 1 less than 1/2 Whole egg
- Prepare 1 dash Vanilla oil
- Prepare 130 grams Cake flour
- Prepare 1 exchange 15-20 grams of cake flour with cocoa If making a cocoa crust
Steps to make Tart Crust (Pâte Sucrée):
- Bring the butter to room temperature and cream in a bowl. Using a rubber spatula is best so that you don’t incorporate air into the butter.
- Divide the sugar into 2-3 portions and mix in one portion at a time. Add the almond flour and mix.
- Add the egg a little at a time and slowly mix. Add the vanilla oil as well and mix.
- Sprinkle in the cake flour and mix about 80% of the flour into the dough by rubbing it against the sides of the bowl (mix the cocoa in with the flour).
- Use a scraper to scrape the dough in Step 4 up from the bottom while mixing. When the dough comes together, it’s ready.
- Bring Step 5 together and wrap with plastic wrap. Let chill in the refrigerator for at least 3 hours, overnight if you can. If you round it, it will be easier to work with later.
- Dust Step 5 with flour and use a rolling pin to roll it out to about 3 mm thickness. Line the tart pan with the dough and prick holes in the bottom with a fork.
- Let Step 7 chill in the refrigerator for 30 minutes. Line with kitchen parchment paper (or aluminum foil), top with baking stones, and bake at 180℃ for 15 minutes.
- Remove the stones from Step 8, brush with an egg wash (1/2 of the remaining egg) twice, and bake at 180℃ for 10 minutes.
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