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
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!
Buttery Tart Crust
3/4 cup unsalted butter
3/4 cup powdered sugar(92g)
2 egg yolks(33g)
1 3/4 cup all purpose flour(255g)
1 whole lemon zested (1 tbsp)
1 whole vanilla bean or 1 tsp vanilla extract
Cut up butter in chunks and add to mixing bowl.
Add powdered sugar and lemon zest and mix on medium low speed for 2-3 minutes.
Add egg yolks and vanilla and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.
Reduce the speed to low and add flour. Once the ingredients are fully mixed, take the dough out of the mixing bowl and knead with your hands and form into a ball.
Cover the dough in plastic wrap and place in the fridge for 15-20 minutes.
Once done cooling, place the dough in-between two sheets of parchment paper with a little dusting all-purpose flour on each side of the dough and roll it out until the dough is large enough to cover the tart pan and place aside.
Spread 1 tablespoon of soften butter in the tart pan making sure you cover all areas and then dust with a little flour.
Take your rolled-out dough and flip it to into the tart pan, and gently peel back parchment paper. With your fingers gently press along the edges to ensure the dough is flat against the tart pan.
Poke holes with a fork all around the base of your tart dough and then place it in the fridge once more for at least 30 minutes until it is ready to bake.
Once done, you can par-bake the crust by placing it in the oven at 350 degrees for 20-25 minutes until golden.
Allow the tart shell to cool down before adding any filling.
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