Tart Crust (Pâte Sucrée)
Tart Crust (Pâte Sucrée)

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tart crust (pâte sucrée). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tart Crust (Pâte Sucrée) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Tart Crust (Pâte Sucrée) is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have tart crust (pâte sucrée) using 7 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Tart Crust (Pâte Sucrée):
  1. Take Unsalted butter
  2. Take Sugar
  3. Get Almond flour
  4. Make ready less than 1/2 Whole egg
  5. Get Vanilla oil
  6. Prepare Cake flour
  7. Take exchange 15-20 grams of cake flour with cocoa If making a cocoa crust
Steps to make Tart Crust (Pâte Sucrée):
  1. 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.
  2. Divide the sugar into 2-3 portions and mix in one portion at a time. Add the almond flour and mix.
  3. Add the egg a little at a time and slowly mix. Add the vanilla oil as well and mix.
  4. 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).
  5. Use a scraper to scrape the dough in Step 4 up from the bottom while mixing. When the dough comes together, it's ready.
  6. 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.
  7. 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.
  8. 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.
  9. 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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So that’s going to wrap it up for this special food tart crust (pâte sucrée) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!