Buttery Tart Crust

Buttery, delicious vanilla shortbread with a nice zest of lemon. This delicious tart shell is so light and is perfect for your favorite fillings.



This crust will go perfect with our Lemon Brûlée Tart recipe! Check our blog for more details. Also, be on the lookout for future notifications for more tart desserts. Coming soon... Raspberry Chocolate Tart!


All you will need to make this tart is:

1) large or mini tart pans

2) a rolling pin 

3) parchment paper

4) zester 

5) plastic wrap

6) a stand mixer



                     Keeping Ingredients Cold

Get all of your other ingredients first, except the butter.  Take your butter out right before you need it and cut into squares and add it to the mixer. Then proceed with adding the remaining ingredients. 


After all the ingredients are fully mixed, you will need to get it out of the mixing bowl and knead it with your hands until it comes together nicely.


Once that is done, wrap it in plastic wrap and place in the fridge for 15-20 minutes (this process helps the butter remain cold, which helps when you're rolling out your dough). If you find it hard to roll-out your dough because it's too hard, let it sit at room temperature until dough becomes a little softer and easier to roll.

Tip: You can also freeze the dough at this point for up to  3 months. Just make sure you let thaw out enough so it's easy to roll out.

The next step is to take you chilled dough and with a rolling pin flatten it out until it is wide enough to cover your tart pan. Before doing so, get your working surface ready with parchment paper and a little dusting of flour.

Tip: The parchment paper and dusting of flour is helpful to prevent the dough from sticking to your surface or your rolling pin. Check out the video to see how we did it!

Once you have your dough rolled out, flip it over your tart pan and with your finger's work around the edges to smooth it out. Take your rolling pin and roll over the top of your pan to remove the excess dough. Once done, you will want to poke little holes into the dough using a fork.  This helps to ensure that your crust will not bubble, which otherwise can result in a "not so flat bottom".  Once you're done with this process, you will want to chill your dough again in the tart pan for at least 30 minutes in the fridge or freezer before par-baking.

Tip: The dough can be left in the FREEZER for up to 3 months; either in the plastic wrap (previous step) or already formed in the tart shell pan.


                           Par Baking For A Perfect Crust

So you have your chilled dough; at this point you will bake your crust in the oven at 350 degrees for 20-25 minutes until nice and golden. Once baked, allow it to cool down before adding your filling of choice.

There you have it, the perfect tart crust!




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