Sweet pastry dough for tart - Crispy crust

Ingredients

• 100 g Unsalted butter (At room temperature, cut into cubes)
• 65 g Powdered sugar (Sift to avoid lumps)
• 20 g Almond powder (Unroasted, for extra lightness)
• 1 pinch Salt
• 1 large Egg (At room temperature)
• 1 bean Vanilla bean (optional) (Seeds only, for a subtle flavor)
• 165 g All‑purpose flour (Sift before use)

Instructions

1. Prepare ingredients and equipment

   Measure all ingredients, cut the butter into cubes, scrape the vanilla bean seeds and preheat the oven to 160 °C.

   Time: PT5M

2. Cream butter with powdered sugar and vanilla

   In the mixer bowl, add the butter, vanilla seeds and powdered sugar. Beat on medium speed until the mixture is smooth and slightly pale.

   Time: PT2M

3. Incorporate almond powder and salt

   Add the almond powder and pinch of salt, mix for a few seconds to homogenize.

   Time: PT1M

4. Add the egg

   Pour the whole egg into the bowl and mix until well incorporated.

   Time: PT1M

5. Incorporate the flour last

   Add the sifted flour in several additions, mixing gently. Stop as soon as the dough comes together into a ball.

   Time: PT1M

6. Form a disk, wrap and refrigerate

   Shape a disc about 2 cm thick, wrap it in plastic film and place in the refrigerator for 2 hours.

   Time: PT2H

7. Roll out the dough

   On a lightly floured work surface, roll the dough to 2‑3 mm thickness, turning it 90° every 20 cm. If the dough sticks, lightly dust the rolling pin and work surface.

   Time: PT10M

8. Fit the tart ring

   Place the dough on the tart ring set on the baking mat, gently press the edges with fingers then smooth with the rolling pin. Remove excess with the pin.

   Time: PT10M

9. Finishing before baking

   Trim excess dough inside the ring with a very sharp knife, prick the base with a fork and place everything in the freezer for 15 minutes.

   Time: PT5M

10. Blind baking

    Bake the cold crust for 30 minutes at 160 °C. (No need for weights if the dough has rested well, otherwise add dry beans.)

    Time: PT30M

    Temperature: 160°C

11. Cool and clean the edges

    Allow the crust to cool completely, then run the edges with a small grater or sieve to achieve a clean finish.

    Time: PT5M

Nutrition Facts

Calories

219

Protein

3 g

Carbohydrates

25 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (may affect texture)
• Instead of Powdered sugar: Finely ground white sugar
• Instead of Almond powder: Almond flour
• Instead of Egg: Flax egg (for egg‑free version)
• Instead of Vanilla bean (optional): Vanilla extract (½ tsp)
• Instead of All‑purpose flour: T55 wheat flour

Equipment Needed

• Stand mixer with flat beater
• Mixing bowl
• Plastic wrap
• Rolling pin
• Baking mat (or parchment paper)
• Tart ring (tart pan with edge)
• Oven
• Fork (for pricking)
• Very sharp knife
• Sieve or small grater (optional)
• Freezer
• Oven mitts
• Baking weights (dry beans or ceramic beads) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a food processor for ultra‑fast creaming of butter and sugar.
• Lightly dust the dough with a little powdered sugar before baking for a glossy finish.
• Cool the dough on a rack after baking to avoid condensation.

Troubleshooting

Storage

Refrigerator: Store the baked crust in an airtight container for up to 3 days.

Freezer: Wrap the cooled crust in plastic wrap then in a freezer bag; keeps for 1 month.

Room temperature: At room temperature only for 2 hours after baking, then refrigerate.

Make-Ahead Tips

• The dough can be prepared 2 days ahead, wrapped in plastic wrap and kept in the refrigerator.
• After baking, the crust can be frozen and used later.