Step-by-Step Guide to Make Perfect Crisp Tart Pastry Crust (Pâte Sucrée)
Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Crisp Tart Pastry Crust (Pâte Sucrée). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Take to sandwiches using unique breads. Believe it or not, my kids love trying new ideas. It's a rare trait which is why I'm extremely grateful. Believe me I understand all too well how blessed I am. My youngest nevertheless, features a little difficulty with thick or crusty bread. Her favorite sandwich choice is now Hawaiian candy rolls. We set the meat, mustard, cheese, and pickle in her roll as if it were a bun and she is thrilled. It is possible to replicate this on your toaster for a couple of minutes to get a rare sandwich treat. The cooking area is very minimal and you do not have to own comprehensive knowledge of anything to organize or delight in these treats that are simple.
Many things affect the quality of taste from Crisp Tart Pastry Crust (Pâte Sucrée), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crisp Tart Pastry Crust (Pâte Sucrée) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few components. You can cook Crisp Tart Pastry Crust (Pâte Sucrée) using 4 ingredients and 13 steps. Here is how you cook it.
I wanted to make an easy tart crust.
Bring the egg yolk to room temperature.
Be sure to cool the crust before taking it out of the mold. Recipe by Yuyumin
Ingredients and spices that need to be Take to make Crisp Tart Pastry Crust (Pâte Sucrée):
- 70 grams Butter
- 60 grams Powdered sugar
- 1 Egg yolk
- 115 grams Cake flour
Instructions to make Crisp Tart Pastry Crust (Pâte Sucrée)
- Lightly oil the mold with butter. Sift the cake flour (optional).
- Combine the butter and dry ingredients, then thoroughly mix until whitish.
- Add the egg yolk, and mix until evenly incorporated.
- Sift in the cake flour, then fold it in.
- When it becomes moist, wrap in plastic wrap, then chill for 1 to 2 hours in the refrigerator.
- Remove from the refrigerator, loosen the dough, then roll it out. You'll save on clean up time if you sandwich it between plastic wrap to roll it out.
- Remove the top layer of the plastic wrap, invert it into the tart mold, then gently press the dough into it.
- Remove the other layer of plastic wrap, slice off the excess dough, prick with a fork in several places (to ventilate), then chill in refrigerator for about 15 minutes.
- While it's chilling, preheat the oven to 180℃. Fill with baking stones, then bake in oven for 30 to 40 minutes at 180℃.
- After 20 minutes, remove the baking stones, then bake for 10 more minutes.
- The leftover dough can be used to make tasty cookies. *
- Addendum: When making tartelettes, bake for about 20 to 25 minutes.
- Here is a recipe I made using this tart pastry crust:.
https://cookpad.com/us/recipes/145164-perfectly-smooth-cream-cheese-tart
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