Hello, I am Jane. Today, we’re going to prepare crispy tart crust with minimal butter recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Crispy Tart Crust With Minimal Butter Recipe
Crispy Tart Crust With Minimal Butter is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Crispy Tart Crust With Minimal Butter is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook crispy tart crust with minimal butter using 7 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Tart Crust With Minimal Butter:
- Make ready 30 grams Butter (unsalted)
- Take 2 tbsp Canola oil
- Take 90 grams Cake flour
- Make ready 20 grams Bread (strong) flour
- Prepare 2 tbsp Icing sugar
- Prepare 1 pinch Salt
- Make ready 2 tbsp Beaten egg
Instructions to make Crispy Tart Crust With Minimal Butter:
- Sift the dry ingredients into a stainless steel bowl. Add the rest of the ingredients to the bowl, except for the beaten egg. Put the bowl in the refrigerator for 15 minutes.
- Line the tart pan with aluminium foil so that the crust can be taken out more easily. Press the foil well into the wavy parts of the pan and smooth out the surface.
- Chop up the chilled butter in the bowl finely with a pastry scraper. Rub the butter into the flour with your fingers, so that the texture becomes cbly like grated cheese.
- Put the beaten egg in the middle of the bowl, and mix it in rapidly. Form the dough into a ball, wrap in plastic and roll out to about a 1cm thick circle. Leave to rest in the refrigerator for 30 minutes.
- Sandwich the dough between two sheets of plastic wrap, and roll out into a circle that’s about 3mm thick that’s about 3cm wider than the diameter of the tart pan.
- Line the tart pan with the dough. Peel off the plastic wrap, and fold in the dough on the sides that’s sticking out, so that the sides are about 5mm thick. Use up all the dough to line the tart pan.
- Pierce the bottom of the crust with a fork. If you make the holes rather big, the bottom of the crust won’t rise up while it’s baking.
- Bake the empty crust in a preheated 180°C oven that has been lowered to 170°C for about 15 to 20 minutes. When the crust has browned, take it out and let it cool.
- This dough doesn’t puff up much, so you don’t need weights to bake it. If it does puff up a bit, just poke holes with a fork to let the air out and flatten the crust.
- Pour in any kind of appareil (cream filling) such as cheese cream, bake some more and add toppings if you like. If you are going to fill and bake it later, only bake the empty crust until it’s lightly colored.
- This is my crispy Jack o’lantern tart.
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