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..
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.
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
Thank you Farrukh ! Looking forward to try it soon ! 🙂
Thank you for sharing the recipes ! God Bless!