Tender tart dough

Tender tart dough


2 people made this

About this recipe: A beautifully light and delicate tart pastry which can be used for either a sweet tart or used for baking empire biscuits.

Makes: 2 (23cm) pastry cases

  • 85g (3 oz) unsalted butter, room temperature
  • 85g (3 oz) icing sugar, sifted
  • 1 hard boiled egg yolk
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 250g (9 oz) self raising flour
  • 1/4 teaspoon salt

Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

  1. Beat together the butter and icing sugar, until light, creamy and smooth.
  2. Push the hard boiled egg yolk through a small sieve into the butter mixture, and beat in the other egg yolk and stir in the vanilla.
  3. Add the sifted flour and salt to the butter mixture, and stir until well blended. At this point the dough will be very wet and sticky.
  4. Wrap the dough in cling film and put in the fridge for around 2 hours.
  5. After 2 hours, take out the fridge and roll the pastry out as required and use in your favourite recipe.

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