This a delicious cookie dough crust. You can use it for lemon tarts and tartlets or any cream or fruit tarts.
It’s a little bit tricky to work with but it really adds to your tarts as it is really like eating a delicious cookie.
I have used this shortbread crust for my raspberry tartlets, here is a link to the recipe, click here.
1 cup (130 grams) all-purpose flour
1/8 teaspoon salt
1/3 cup (35 grams) confectioner’s sugar (powdered or icing sugar)
1/2 cup (113 grams) very cold unsalted butter, cut into small chunks
In the bowl of your food processor, place the flour, sugar, and salt and process a few seconds to combine
Add the cold butter and pulse just until the dough starts to come together and form clumps
Divide the dough among the tartlet molds and, using your fingertips, evenly press the pastry up the sides of the pan first and then onto the bottom. You can use the back of a spoon to smooth the surface of the pastry
Pierce the bottom of the crust with the tines of a fork to prevent the pastry crust from puffing up while it bakes
Cover and chill the pastry crust in the freezer about 15 minutes. This will help prevent the crust from shrinking while it bakes
Preheat oven to 425 degrees F (220 degrees C) and place rack in the center of the oven
Place the four pie molds on a large baking sheet and bake the crusts until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool
Shortbread dough cannot be worked up too long because then it will start to heat up and the butter will start to melt and it will quickly become a nightmare to work with, so when you will press it down into your molds, start quickly pressing the sides, make them nice and then press the bottoms.
Shortbread crust recipe from Stephanie Jaworsky, here’s a link to her method click here.
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