The perfect cookie base for any dessert, in vanilla and chocolate.
Tart Crust
Prep Time:
1 hour
Cook Time:
20 minutes
Total Time:
1 hour 20 minutes
Vanilla and chocolate tart crust.
Ingredients
- 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*
Instructions
- Mix together flour (and cocoa for chocolate version) and sugar.
- Add cold cubed butter, egg and water.
- Knead dough until everything is well incorporated.
- Wrap dough in plastic wrap and refrigerate for at least an hour.
- Preheat your oven to 200 degrees Celsius.
Tartlets (10 cm)
- Divide dough into 8 dough balls.
- Place in tart pan, spread using your fingers.
- Cut off excess dough.
- Optional: Place baking paper on top, with baking beans.
- Press down in the middle if there's a lot of air in the tarts.
- Bake for 10-20 minutes.
- Let tarts cool completely.
- Remove from pan.
Tartlets (6 cm)
- Place your cooled cookie dough on a baking mat and roll it out to about 4 millimetres thick.
- Cut out circles (7cm diameter) of dough and place them into the tart baking pan.
- Bake for 10-20 minutes.
- Press down in the middle if there's a lot of air in the tarts.
- Let mini tarts cool completely.
- Remove from pan.
Notes
*Make sure this ingredient is at room temperature.
Used in the following recipes:
