How To Make Perfect Tart Crust (No Blind Baking Needed!) *UPDATED*, by Pastry Living with Aya on YouTube. 16 min 59 s.
- Video length
- 16 min 59 s
- Time to do it
- 1 hour 30 minutes
- Difficulty
- Medium
- Steps
- 8
What you need
Steps
Weigh 248 g all-purpose flour, 35 g almond flour, 106 g powdered sugar and a big pinch of salt into a bowl. Whisk them together so the salt spreads evenly.
Cut 127 g cold unsalted butter into small cubes. Rub it into the dry mix with your fingertips until it looks like coarse crumbs with no big butter lumps left.
Add one 50 g beaten egg and press the mix into a dough. Stop as soon as it holds together so the crust stays tender, not tough.
Flatten the dough into a disc, wrap it and chill it in the fridge for at least 30 minutes. Cold dough rolls without sticking or cracking.
Roll the dough on a lightly floured surface to about 3 mm thick. Lift and turn it as you go so it does not stick to the counter.
Drape the dough over your tart pan or ring and press it gently into the corners. Trim the edges with a knife and prick the base a few times with a fork.
Chill the lined pan again for 15 to 30 minutes. This keeps the sides from sliding down during baking.
Bake at 350 F (175 C) for 10 to 20 minutes until golden brown. The time depends on the size and thickness of your tart.
Tips and common mistakes
Weigh ingredients on a scale rather than using cups for a more reliable dough.
Do not overwork the dough after adding the egg or the crust will turn hard.
Pricking the base with a fork lets steam escape and helps stop bubbles forming.
If the edges brown too fast, cover them loosely with a strip of foil.
Questions
Do I really not need pie weights?
This crust is firm enough to hold its shape without weights. Pricking the base and chilling the lined pan are the key steps that replace blind baking.
Can I make the dough ahead of time?
Yes. Wrap the dough and keep it in the fridge for up to 2 days, or freeze it for a month. Let it soften slightly before rolling.
How do I know when the crust is done?
Look for an even golden brown colour across the base and sides. Start checking at 10 minutes since ovens and pan sizes vary.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
