How to make Short crust/ tart dough and Tart Shells
I am posting this post for all my readers who have requested me to write up the method for the preparation of Tart/Short crust dough and Tart Shells. I got a lot of request in the past few days which has compelled me to write a post on it. The catch here is, the measurements and steps are to be followed exactly to get the perfect Tart dough and shells. I have taken care in covering each and every point in detail to ensure you too get it correct first time itself. The best part of the recipe is that the dough can be prepared in bulk and can be freezed for months. Here is how you can make it..
Shaun says
Your crusts are really beautiful. What did you use to make that decorative design on them?
Neha says
Farrukh,
The instructions are crisp and clear.Also, I want to know the amount of salt and sugar that can be used for the above quantity when making savory and sweet tarts respectively?
Thank you
P.S I tried your Paneer and Veg Patties and it was a hit.
Farrukh Aziz says
Thank you so much Neha 🙂
To make sweet tart/shortcrust, you can add approx 125-150 gms of powdered sugar/icing sugar to it
for savoury tarts addition of salt is 1/2 to 1 teaspoon depending on how much salty you prefer your tart to be
Neha says
Thank you Farrukh ! Looking forward to try it soon ! 🙂
Thank you for sharing the recipes ! God Bless!
Lail Hossain says
Beautiful artistic tart shells, Farrukh.
Farrukh Aziz says
Hello Ree..I am not sure about docking is best or not..i have always used kidney beans instead of pie weight and docking...and these impressions are due to those kidney beans
Rumana Ambrin says
So wonderful ans very useful post...
Ree Kasirajh says
Wonderful clicks n well explained. Should we have to wrap the pie weights?is docking best or pie weights?? N the last picture is just awesome. How you got the impressions?