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Sweet pastry dough for tart - Crispy crust
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.
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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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