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..
500 gms, all-purpose flour
275 gms, unsalted butter, chilled and cut in ½ inch cubes
1 tablespoons, castor sugar
½ teaspoon Salt
4-5 tbsp, ice cold water
Rub the cold butter with the flour, salt and sugar till it resembles coarse crumbs (some may also be small pea sized crumbs)
Add ice cold water and using your fingers, mix very gently to bring the flour and butter mixture together to form a dough (do not work too much on a dough). Do not add all the water at a time.
You can also use food processor to prepare the dough. Add flour and butter in food processor attached with plastic blade. Give it a few pulses till mixture resembles bread crumbs. Add water little at a time and pulse till it comes together to form a dough.
Divide the dough in equal size balls. I divided the dough in 4 equal parts. You may divide it according to the size of the tart you wish to make.
Wrap each portion of the dough with cling film very well and freeze.
To blind bake tart shells:-
Take one part of the dough, wrap it in a cling film and refrigerate it for 30 mins.
Grease the tart pan.
Take out the dough, place it between two parchment papers and roll it gently to form a circle with a thickness of about 6mm to 7mm (¼ inch) depending upon the size of the tart shell you require.
Very gently place the rolled crust in the tart pan uniformly and cut out the extra portion
Pre-heat oven at 170 degrees.
Now fill the tart generously with pie weight, kidney beans or raw rice.Bake the tart crust for 20 to 25 minutes
Once done, allow it to cool for few minutes and very carefully remove the pie weight. Proceed with recipe you want to make.
Tart dough can easily be freezed for 3 months. Thaw it overnight and proceed with the tart shell rolling and baking steps.
Baked tart shells can be stored in a refrigerator for 2 weeks.
You can also add seasonings and little salt if you prefer to make a savory tart.
You can add powdered sugar if you prefer to make a sweet tart.
Your crusts are really beautiful. What did you use to make that decorative design on them?
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?
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!
Beautiful artistic tart shells, Farrukh.
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
So wonderful ans very useful post...
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?