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1
Bring the butter to room temperature to soften.
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2
Sift together the ingredients.
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3
Using a whisk, thoroughly mix together the butter and sugar until white and fluffy.
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4
Mix in the egg yolks one at a time, mixing until evenly distributed.
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5
Switch to a rubber spatula.
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6
Add the ingredients.
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7
Fold together in wide circles, scraping from the bottom, until combined.
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8
After mixing for a while, it should become crumbly.
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9
Bring it together with your hands into a single lump.
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10
Wrap cleanly with plastic wrap, then put into a plastic bag and let chill in the refrigerator for 1 hour~overnight.
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11
Once the dough has chilled, rub to soften.
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12
Sandwich between two layers of plastic wrap, then use a rolling pin to roll it out to 4mm thickness.
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13
Remove the top layer of plastic wrap.
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14
Lightly oil a tart mold, then place on top of the dough.
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15
Use the bottom layer of plastic wrap to flip it over.
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16
Use your finger to press the dough into the tart mold.
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17
Roll the rolling pin over the tart mold to cut off the excess dough.
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18
Poke holes in the dough with a fork.
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19
Line the top of the dough with kitchen parchment paper, then fill with baking stones.
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20
Bake in an oven preheated to 180C for 18 minutes.
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21
If you're making an egg tart or almond tart, this is the step up until you'd bake the cream with the tart crust.
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22
Remove the stones and bake at 180C for another 10 minutes.
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23
If making a tart with unbaked cream, please add it after this second round of baking.
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24
After the second round of baking, let the tart cool.
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25
It's convenient if you wrap with plastic while still in the mold, place in a plastic bag with a zip seal, and place in the freezer!
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26
This is an egg tart made from the first baking at Step 14.
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27
This is a baked cream cheese tart made from the first baking at Step 14.
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28
This is an almond tart made from the first baking at Step 14.
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29
This is a no-bake cheesecake tart made from the second baking at Step 15.
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30
This is a small apple and sweet potato tart made from the crust dough at Step 7.
