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1
Smear the tart pan with butter (not the 100 g to be used as an ingredient).
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2
Spread cake flour (not the 200 g to be used as an ingredient) on the pan and shake off any extra.
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3
Place the pan in the refrigerator to cool.
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4
This will make it easier to remove the tart crust later.
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5
Mix the butter (or microwave it for 10 to 20 seconds if you don't have time) until it gets thick and white.
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6
Add the sugar in two batches to Step 3 and mix it well.
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7
Add the egg yolk and vanilla extract and thoroughly knead everything together.
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8
Next add the cake flour and use a rubber spatula to stir it all together.
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9
(In the hot summer, you can make the dough just by mixing, so skip to Step 8!)
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10
Place the mix in a bag.
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11
(This is only if the dough is not forming!
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12
If the ingredients stick together just by stirring then you don't have to do this!
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13
Knead the mix together with your fingers through the bag until it turns a nice yellow.
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14
Move the dough to a bowl and round it with your hands.
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15
Wrap it in saran wrap and let it rest in the refrigerator for 30 minutes (you can skip this if you don't have time).
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16
Place the dough ball between two sheets of saran wrap and use a rolling pin to roll it about 3 mm in thick.
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17
Remove the top layer of saran wrap and place the tart pan on top of the dough.
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18
Flip the pan, dough, and saran wrap over all at once.
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19
Use a rolling pin to press off the extra dough and make sure it is all fit in the pan.
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20
Pierce the dough (put air holes in it) and bake in the over for 15 minutes at 180C.
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21
(*The time may vary depending on your oven so adjust as needed!)
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22
Use the extra dough to make cookies!
