Super Easy! Crispy Tart Crust
Making a pie crust is a bit of a pain, and the store-bought kinds are kind of expensive, so I fiddled around and made a crust that's good for a quiche more than a tart.
When lining the tart pan with the dough, try to make the dough as thin as possible. Press it in with your fingers.
If using in tarts, adjust the sugar to 20-40 g.
If you make a double batch (the pictures show double), you can freeze the leftovers as-is at Step 4. Recipe by Rizzy
Cooking Instructions
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1
Bring the margarine or butter to room temperature and cream with a whisk.
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2
Add the sugar and cream together until it turns white. Mix in the egg a little at a time.
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3
Sift the flour into the bowl and use a rubber spatula to fold it into the butter-sugar mixture.
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4
Shape with your hands either on plastic wrap or directly on the tart pan. Let rest in the refrigerator for 30 minutes or the freezer for 5 minutes. Note: The picture shows doubled the recipe.
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5
Firmly line the tart pan with the dough, poke holes into its surface, and bake for 10 minutes at 180℃.
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6
Add the filling and bake. Quiche. Banana tart.
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