Instructions
Crust:
Step 1: Mix the Butter, Sugar, and Salt
Begin by creaming together the softened butter, powdered sugar, and salt in a large mixing bowl. Use a hand mixer or whisk to combine these ingredients until smooth. This process helps to aerate the butter and sugar, giving the crust a light, tender texture. Ensure the butter is at room temperature for easy mixing.
Step 2: Add Egg Yolk and Almond Flour
Add the egg yolk and almond flour to the butter mixture, and continue mixing until everything is fully incorporated. The almond flour will provide a slightly nutty flavor and a delicate texture to the crust, making it melt in your mouth.
Step 3: Sift in the Flour
Sift the low-gluten flour into the bowl, then mix gently until a dough forms. The dough should come together but not be too sticky. It may take a minute or two of mixing to fully incorporate the flour. Be careful not to overwork the dough, as this can result in a tough crust.
Step 4: Chill the Dough
Once the dough is ready, wrap it in plastic wrap and refrigerate it overnight. This resting period allows the dough to firm up and makes it easier to roll out the next day. Chilling also helps the dough retain its shape during baking.
Step 5: Roll Out the Dough
The following day, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Roll the dough out to a thickness of about 3mm. Once rolled, use a round cutter to cut circles of dough large enough to fit into your tart molds.
Step 6: Place the Dough in Tart Molds
Carefully place the dough circles into the tart molds, pressing them gently into the base and sides of each mold. This will help the crust hold its shape as it bakes. If the dough is sticky, lightly dust your rolling pin and surface with flour.
Step 7: Chill the Tart Shells
Refrigerate the filled tart molds for about 1 hour. This step helps the crust hold its shape during baking and prevents shrinking.
Step 8: Prepare for Blind Baking
Once chilled, poke small holes in the base of each tart shell with a fork to prevent puffing during baking. Place a piece of parchment paper over the dough, and fill the shells with baking beans or pie weights to weigh them down. This ensures the crust bakes evenly without rising in the center.
Step 9: Blind Bake the Crusts
Preheat the oven to 170°C (338°F). Bake the tart shells for 15 minutes, then remove the parchment and baking beans. Return the shells to the oven and bake for another 5 minutes to allow the crusts to become lightly golden. Remove the crusts from the oven and let them cool on a wire rack.
Filling
See more on the next page
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