Tart Crust

The perfect cookie base for any dessert.


What you'll need

  • 300 grams of Flour OR 250 grams of Flour AND 50 grams of Cocoa Powder
  • 200 grams of Butter
  • 100 grams of Sugar
  • 30 grams of Water
  • 1 Egg


What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Plastic Wrap
  • Mini Tart Baking Pan (6cm diameter per tartlet OR 10cm diameter per tartlet)
  • Optional: Baking Paper (or Silicone Baking Mat)
  • Optional: Baking Beans
  • Optional: Rolling Pin
  • Optional: Round Cookie Cutter (8cm)



  1. Mix together flour (and cocoa for chocolate version) and sugar.
  2. Add cold cubed butter, egg and water.
  3. Knead dough until everything is well incorporated.
  4. Wrap dough in plastic wrap and refrigerate for at least an hour.
  5. Meanwhile: Preheat your oven to 200 degrees Celsius.

 Option one: (for 10cm Tartlets)

  1. Divide dough into 8 dough balls.
  2. Place in tart pan, spread using your fingers.
  3. Cut off excess dough.
  4. Optional: Place baking paper on top, with baking beans.
  5. Press down in the middle if there's a lot of air in the tarts.
  6. Bake for 10-20 minutes.
  7. Let mini tarts cool completely.
  8. Remove from pan.

 Option two: (for 6cm Tartlets)

  1. Place your cooled cookie dough on a baking mat and roll it out to about 4 millimetres thick.
  2. Cut out circles (8cm diameter) of dough and place them into the tart baking pan.
  3. Bake for 10-20 minutes.
  4. Press down in the middle if there's a lot of air in the tarts.
  5. Let mini tarts cool completely.
  6. Remove from pan.

Used in

Used in the Following Recipes:


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