Delicious Pâte Sucrée
Tart crusts made by good bakeries are soft and they melt in the mouth even though they are crispy, so I aimed for that.
-The secret is using powdered sugar. Because it's very fine, the crust will become crispy.
-If you have extra dough, it's delicious as cookies too. Recipe by nyonta
Ingredients
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60 grams Butter
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1 grams Salt
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50 grams Powdered sugar
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1 Egg yolk
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30 grams Almond flour
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110 grams Cake flour (sifted)
Cooking Instructions
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1
Put the butter, powdered sugar and salt, egg yolk, almond flower, and cake flour in a bowl in that order, and mix well with a spatula.
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2
Use a rubber spatula when mixing to prevent air from getting in.
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3
Wrap in plastic wrap and let rest in the refrigerator for at least an hour.
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4
Place between two sheets of plastic wrap, and roll out to 3 mm thickness with a rolling pin.
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5
Press into the pan of your choice. When pressing, make the dough fill up over the edge, and cut off the excess with a knife.
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6
Poke holes into the dough depending on what you are making.
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7
With thestrawberry tart.
https://cookpad.com/us/recipes/145150-miniature-strawberry-tart
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8
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9
With thepurple sweet potato mont blanc tart.
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