-
1
Cream the butter.
-
2
Put in the salt, and add the sugar in 2 to 3 batches, mixing well between additions.
-
3
When the mixture becomes light and pale it's good.
-
4
Add the egg yolk to the butter mixture, and mix in well.
-
5
Sift the almond flour and cake flour in, and mix with a spatula.
-
6
When the dough is no longer floury, bring together with your hands.
-
7
Wrap with plastic film, and leave to rest in the refrigerator for at least an hour in the refrigerator.
-
8
(I always make double the amount, and freeze half.)
-
9
Butter a tart mold lightly and dust with bread flour (or if you don't have any, use cake flour instead).
-
10
Shake out any excess flour.
-
11
Sandwich the rested dough between 2 sheets of plastic film and roll out 3 mm thick.
-
12
Line the tart mold with the dough, and cut off any excess dough by rolling a rolling pin over the mold or with a palette knife.
-
13
Pierce the bottom with a fork.
-
14
(If you have some time, cover with plastic wrap and rest for more than an hour in the refrigerator.
-
15
This prevents the crust from shrinking while baking.)
-
16
Line the crust with a piece of foil or kitchen parchment paper and put in some pie weights.
-
17
(You can use adzuki beans or raw rice instead).
-
18
Bake in a pre-heated 170C oven for 15 minutes.
-
19
Take the weights out paper and all, and bake for another 15 to 18 minutes until golden brown.
-
20
Take the crust out of the oven and leave to cool completely.
-
21
Remove from the mold.
-
22
You can also bake the crust without weights, but the shape will crumble a little bit.
-
23
After Step 7 above, bake in a preheated 170C oven for 20 to 30 minutes.
-
24
When it is a nice golden brown it's done.
-
25
Point 1: In Step 9, if you cover the edges of the crust with foil too, you can prevent them from getting burned.
-
26
Point 2: Be sure to mix the floury ingredients in well.
-
27
If you don't mix them in well the crust may break apart easily.
-
28
If you loosen up the dough before rolling it out, it will become firmer and stronger.
-
29
If you are using the crust for a cheese tart or any filling that requires a partially baked crust, the baking time will vary depending on the recipe.
-
30
If you will be filling the crust with custard or similar, take the crust out of the oven 5 minutes before it's done, and brush the bottom thinly with beaten egg (or beaten egg white), and return to the oven.
-
31
Use the tart crust for fresh fruit tarts, chocolate tarts, no-bake cheese tarts and more.
-
32
I made cookies with leftover dough.
-
33
Crispy and delicious!
-
34
I tried baking a not-so-sweet sweet potato filling in this crust.
-
35
you can even bake a Rilakkuma by adapting this crust.
