Pate Sucree / Tart Crust

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Pate Sucree / Tart Crust
Make this perfect pate sucree full of flavor and a perfect texture to create cream tart.
Behind the cake - Cream tart Lemon cream cheese tart recipe.
Course Cake, Dessert, pastry
Cuisine Cake, Dessert, Frosting
Prep Time 10 min.
Cook Time 16 min
Passive Time 1 hour
Servings
10 inch pie crusts
Ingredients
Course Cake, Dessert, pastry
Cuisine Cake, Dessert, Frosting
Prep Time 10 min.
Cook Time 16 min
Passive Time 1 hour
Servings
10 inch pie crusts
Ingredients
Behind the cake - Cream tart Lemon cream cheese tart recipe.
Instructions
  1. In a clean bowl put the powder sugar and the butter. Using a pastry cutter, cut the butter into the powder sugar.
  2. Add the almond flour and salt and mix them in with the pastry cutter.
  3. Add the egg, egg yolks and vanilla extract. Mix them together with the pastry cutter.
  4. Mix in the all purpose flour until you get a smooth dough.
  5. Place the dough in a piece of saran wrap and refrigerate for one hour before using it.
  6. Roll it out and cut the shape you will be using or place it in the tart mold.
  7. Bake at 350 F for about 16 minutes or until edges are starting to turn gold.
  8. Let it cool completely before decorating
Recipe Notes

If your dough becomes to soft, place it back in the fridge for about 15 minutes until you can work with it again.

If you are making tart shells poke the dough with a fork so it does not build air in between the baking pan and the shell.

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