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Sweet pastry dough for tart - Crispy crust

Recipe by Ludo's Workshops

A technical sweet pastry dough, light and very crispy, ideal for lemon meringue tarts, chocolate tarts, fresh fruit or any other filling. The dough is worked cold, rests 2 h, then is blind baked to achieve clean edges and a base that does not puff.

MediumFrenchServes 8

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Source Video
2h 40m
Prep
30m
Cook
23m
Cleanup
3h 33m
Total

Cost Breakdown

Total cost:$3.62
Per serving:$0.45

Critical Success Points

  • Do not overwork the dough when adding the flour.
  • Keep the dough well chilled throughout the process (refrigeration, freezing).
  • Prick the base with a fork before baking to prevent puffing.

Safety Warnings

  • Handle the hot oven: wear oven mitts.
  • Use a very sharp knife with care.
  • Butter and egg are at room temperature; avoid cross‑contamination.

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