I promise this is the most perfect and easy tart shell recipe you will try. Most of tart shell recipes I have seen and read need double or triple the time compare to my recipe.
You dont need to rest them or need any mixer for this recipe plus you need to minimize your mixing to get most buttery crumble tart shell that melts in your mouth. Do you notice some recipe make your tart shell shrink? this is because its over mix and doesnt give it enough time for it to rest but with my method you dont even need it to rest.
I also include recipe on how to make CHOCOLATE TART SHELL
This recipe is so versatile you may change it to any flavor of your liking, like chocolate, greentea, and blueberry or even cheese tart shell.
SO HERE IS THE TIPS
- Make sure all ingredients are in room temperature, especially the butter. It needs to be soften at room temperature.
- Use icing/powder sugar so it mix well easier hence less mixing needed.
- Minimize mixing just make sure they are well combined. Over mixing make the tart shell hard and shrink.
- Use spatula instead whisk.
- If you plan to bake it once. Bake it at 145C-150C for 15 -18 minutes or until golden brown. This depend on the size. If it bigger then longer time.
- If you plan to bake it twice with other filling during the second bake. Bake it at 125C for 13 -15 minutes. This depend on the size. If it bigger then longer time.
- Keep in airtight container so it stay fresh. Can keep up to 2 weeks at room temperature longer if you freeze them.
FULL VIDEO ON HOW TO MAKE IT
- 1 egg yolk (18g-20g) | 1 telur kuning (18g-20g)
- 120g all purpose flour | 120g tepung gandum
- 60g butter | 60g mentega
- 30g icing sugar | 30g gula aising
- a pinch of salt | secubit garam
- * if you plan to make chocolate tart shell change the flour to
- 100g all purpose flour | 100g tepung gandum
- 20g cocoa powder | 20g serbuk koko
- Mix butter,egg yolk & icing sugar, just combined well (do not mix it too long). | Campur rata mentega, gula aising, telur kuning ( jangan campur terlalu lama)
- Sieve flour and mix it until form a ball.| Tapis tepung dan gaul hingga semua melekat bersama.
- Spray or spread some butter on the tart mole. | Sembur atau sapu mentega pada bekas tart.
- Evenly put the dough on the tart mole and cut the edges. | Secara rata letak adunan ke dalam bekas tart dan potong lebihannya.
- Fork the base. | Guna garpu cucuk tapak tart.
- If you plan to bake it once. Bake it at 145C-150C for 15 -18 minutes or until golden brown. This depend on the size. If it bigger than longer time.| Jika mahu bakar tart shell sekali sahaja. Bakar pada suhu 145C-150C for 15 -18 minit. Bergantung pada saiz, lebih besar lebih lama.
- If you plan to bake it twice with filling during the second bake. Bake it at 125C for 13 -15 minutes. This depend on the size. If it bigger than longer time. | Jika mahu bakar ia dua kali dengan inti untuk kali kedua bakar tart shell pada suhu 125C for 13 -15 minit. Bergantung pada saiz, lebih besar lebih lama.