Classic Desserts/ Dessert/ Pies, Tarts & Crumbles

Sweet Tart Crust

December 10, 2015

Buttery, crispy, crumbly tart crust that goes well with any filling.

Sweet Tart Dough

Making homemade tart crust may seem scary to many people, and whenever I try to explain to someone how it’s done, I usually lose them at the ‘blind baking’ or ‘pie weights’ part. But as with anything, the process becomes simpler and quicker after a few tries, and the results are well worth the preparation and practice.

This recipe is great for any tart you’re making. It’s crumbly and sweet with a firm cookie-like texture. Tart dough is a bit different than pie dough, which is more flaky and tender, so don’t confuse the two.

Granulated sugar vs powdered sugar

Powdered sugar is my preference since it yields a more tender crust with an unbeatable melt-in-your-mouth texture, while using granulated sugar can make it more crumbly. Different recipes use different amounts of sugar, but I find this one to be just perfect for a sweet crust. If you prefer a less sweet tart, use less sugar.

Eggs

Classic tart dough is usually enriched with eggs or egg yolks. In this recipe, I find that using 1 whole egg is pretty foolproof. If you like to experiment, try substituting the whole egg with 1 egg yolk plus 1-2 tablespoons heavy cream. The latter is actually my preferred version, but if you’re a beginner, stick to the whole egg.

If you don’t weigh your ingredients, you might end up with a dough that’s a bit too dry or wet, but don’t worry. If it’s dry, add a bit of water, and if it’s wet, add a bit of flour.

Sweet Tart Dough

 

What is blind baking?

Blind baking refers to baking the crust before adding the filling to it. Since the pastry puffs up during baking, you’ll need to bake it with pie weights, dry beans, or uncooked rice. Once the crust is set, you can remove the weights and let it finish cooking. Blind baking would prevent your crust from becoming soggy.

Partially baked crust would require a shorter baking time than a fully baked crust, but in both cases you’ll need to bake the crust with pie weights, and then a few minutes longer without pie weights. If your filling should also be baked, you’ll need to add the filling and continue baking until the tart is done. Here’s a good visual guide on how to use weights when baking a crust.

For step-by-step photos on how to make the crust, check out my pie dough recipe. The ingredients are different, but the method is similar.

When making this recipe I love using a 9-inch tart pan with a removable bottom, and pie weights. They make life easier.

4.8 from 20 reviews
Sweet Tart Crust Recipe
Yields: one 9 in/23 cm tart crust
 
Ingredients
  • 1¼ cups (180 g/6.3 oz) all-purpose flour
  • ½ cup (55 g/2 oz) powdered sugar (or ¼ cup granulated sugar)
  • ¼ teaspoon salt
  • ½ cup (1 stick/115 g) cold butter, cut into small cubes
  • 1 large egg
  • ½ teaspoon vanilla extract, optional
Instructions
  1. Process flour, sugar, and salt in a food processor for a few seconds until combined. If you don’t have a food processor, you can do this by using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it’s done is to take a piece of dough and press it between your thumbs – the dough should stick without feeling dry or crumbly.
  2. Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
  3. If you don’t want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.
  4. To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
  5. To bake the crust: Preheat oven to 375F/190C and place rack in the center.
  6. Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
  7. Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
  8. To partially bake the crust: Bake for 5 minutes longer. You’ll now need to proceed with your tart recipe, add the filling, and finish baking. According to your recipe, the crust should be used either while warm or after it’s been left to cool on a wire rack.
  9. To fully bake the crust: Bake for about 10 minutes longer until golden brown and dry. Transfer to a wire rack and let cool completely.

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89 Comments

  • Reply
    Cheryl Patterson
    December 14, 2015 at 9:19 am

    I have to say I’m not much of a pastry baker, but I am determined to give it a go. Your recipe seems less complicated than some that I have seen in the past and after trying your ‘classic pizza’ last week – yummy by the way – I thought I’d give this a try.

    • Reply
      Shiran
      December 14, 2015 at 10:44 am

      I’m so glad you like my pizza recipe! Thank you 🙂 You should definitely give it a try, and don’t give up even if it doesn’t turn out perfect the first time you make it!

      • Reply
        Ahmad Ahsen
        February 22, 2019 at 9:55 pm

        Hey Shiran,
        I’m using your recipe now. I just made the curd. It’s delicious. I am not a picky eater but I tried something different. Using other people’s ideas, I made lemon curd in blender instead of Bain Marie . Then I put it through sieve and microwave. It came out faster. For the crust I poked holes in crust instead of using pie weights. I am certainly no cooking expert but these are suggestions. Once again, thank you for the recipe!

    • Reply
      Trish M
      May 1, 2018 at 9:18 pm

      Just made this tart cust today for my Son’s Birthday, it came out fantastic! Great flavor very crisp buttery taste. I filled it with , homemade Cream Patissiere, topped it with mixed berries.
      This will surely br a go to crust !!
      Thank you , wonderful recipe!

      Trish M

  • Reply
    tijana
    December 17, 2015 at 11:02 am

    i made this today for the lemon tart and the curd ended up pretty good, but the crust shrunk a little bit, even though i followed the recipe and put it in the freezer for 30 min, so the sides weren’t really upright. BUT it all tasted really good so it doesn’t really matter if it didn’t look the best. thank you for your recipes, i think i made at least 5 different things and all of them turned out very delicious.

    • Reply
      Shiran
      December 17, 2015 at 3:56 pm

      I’m so glad to hear that Tijana! Thank you so much for your comment 🙂 The crust does shrink a bit anyway, but if you follow all the rules it should shrink less, so it’s ok. After you make it a few times, it would look better. It’s just a matter of practice.

      • Reply
        Ella
        May 16, 2018 at 12:24 pm

        Hey! I always find that for the first 20 minutes of the blind bake leaving at least an inch hanging off the ends and trimming before putting back in for the last 5 to 10 minutes

  • Reply
    May_angel55
    January 18, 2016 at 2:19 am

    Do you have youtube channel coz you deserve to watch ?? i will try your crust coz it seems fancy perfect

    • Reply
      Shiran
      January 18, 2016 at 1:16 pm

      I don’t have one just yet 🙂 I’m thinking of it though! Maybe one day… But thank you so much for your sweet words! 🙂

  • Reply
    robyn
    March 3, 2016 at 10:14 am

    hi! wondering if you could make these individual tarts in cupcake tins? would you still need to weigh them down or would piercing the dough be ok? thanks! robyn

    • Reply
      Shiran
      March 3, 2016 at 10:30 am

      Hi Robyn, yes, you can use a muffin pan for that. Pie weights are always recommended to use and yield the best result, but piercing only should be fine if you don’t mind it puffing up a bit (you can try one first and see if you like the result).

    • Reply
      Amanda
      May 22, 2019 at 8:18 pm

      I did this and just poked them because they were too small for the paper and weights to stay in. They came out pretty poofy, so while they were still hot, I used a small round measuring cup to press down and give me back that bowl shape. They shrank a lot too, so next time I’ll make them much bigger.

    • Reply
      Zamboozle
      July 7, 2019 at 2:30 pm

      Hey Robyn, That’s what I did! I made mini-tarts for my family and they all said it was the best crust they ever tasted! The crusts turned out great! They did puff a little but after I filled them you couldn’t even notice. I baked them for 17 minutes without filling inside and they turned out fabulous! Here’s a trick; use cupcake wrappers for the “tart” texture kinda look.

  • Reply
    najla
    June 9, 2016 at 7:23 pm

    hey shiran! the recipe is actually brilliant! gonna make it for the family tmw! My question is, if I want to make apple tart, can I bake it right away with the filling? thank you in advance xx

    • Reply
      Shiran
      June 10, 2016 at 7:11 am

      What kind of tart are you making? I usually prefer using a different dough for my apple pie as explained here, and bake it right away with the filling. For most of my tarts, I prefer blind baking for the tart before adding the filling, so it won’t become soggy. It really depends on the filling.

  • Reply
    phoebe
    November 16, 2016 at 4:51 am

    gorgeous recipe! Just wanting to know if it would be okay to bake this tart crust a day in advance?
    thankyou!!

    • Reply
      Shiran
      November 20, 2016 at 10:55 am

      Yes, it should be ok, just cover it well so it won’t dry out.

  • Reply
    Hay Magic
    December 29, 2016 at 2:28 pm

    Can you use a blender instead of a food processor? I don’t have one.

    • Reply
      Shiran
      January 9, 2017 at 6:23 am

      Hi, unfortunately you can’t make dough in a blender, but you can use a pastry cutter if you have one.

  • Reply
    Barbara Shannon
    February 27, 2017 at 5:52 pm

    can i put the dough in a 91/2 glass pie pan? i dont have a tart pan.. i like to try making this dough,,,,,, looks good

    • Reply
      Shiran
      March 5, 2017 at 10:15 am

      Hi Barbara, I use this recipe to make an 8 or 9-inch tart. Maybe you should increase the ingredients a bit, just in case.

  • Reply
    Monica
    March 1, 2017 at 5:08 am

    Hi, Shiran 🙂 after 6 terribly bad tart crusts, your recipe rocked! And not the tart. I used the pastry blender as my food processor works well only for big quantities and it worked so well. Thank you so much for all the explanations.
    Monica

  • Reply
    Cali
    March 25, 2017 at 7:24 pm

    Hi,

    I followed recipe but when I pulled it out of the oven after baking the tart crust with dried beans, the dough was very soggy and the beans stuck to the dough. Complete wash. What happened?!

    • Reply
      Shiran
      March 29, 2017 at 6:24 am

      Did you place parchment paper or aluminum foil before adding the beans as mentioned in the recipe? It’s necessary so it wouldn’t stick. If the dough is soft, you probably just need to cook it for longer.

  • Reply
    Armaghan
    May 17, 2017 at 8:40 am

    Hi Shiran,
    How should I store my tart crust to keep fresh and fill it later? in room temperature or in the fridge?

    • Reply
      Shiran
      May 19, 2017 at 9:11 am

      You can keep it in the fridge, tightly wrapped, for up to 1-2 days.

  • Reply
    Teresa Barella
    May 24, 2017 at 6:19 pm

    Hello, can I make this crust in a silicone tart pan ? I’m trying to do little tarts, like 9cm diameter, but I only have silicone tart pans.
    Thanks in advanced from Portugal 🙂

    • Reply
      Shiran
      May 29, 2017 at 4:42 am

      I’m planning on visiting Portugal soon! and yes, you can use your silicone pans.

  • Reply
    Joanne
    June 27, 2017 at 2:16 am

    Hi! What difference would it make if I use just the yolk instead of a whole egg?

    • Reply
      Shiran
      June 28, 2017 at 6:58 am

      Hi Joanne, You mean the egg yolk with a bit of heavy cream? It makes the dough richer and with better texture (in my opinion).

  • Reply
    Brooke
    September 7, 2017 at 3:21 am

    Spent ages searching for a lemon tart recipe and finally decided to try this one as your method seems less complicated than many of the other recipes I looked at and doesn’t use custard powder. I haven’t finished making it yet (the tart crust is in the freezer chilling and the lemon curd is on the bench cooling to room temperature) Making the curd was easy peasy but I did have a hard time getting the crust dough into the bottomless tart flan with a rolling pin the way you suggested (I’ve never made anything in a tart flan before and I’m no pastry chef) the butter in the dough was melting everywhere and I had to keep putting it back in the fridge for an hour at a time so I could start over ( rolling the dough) I did this 3 times and wound up pressing the dough into the flan with my fingers. I’m thinking pastry beginners like me might want to avoid using icing sugar for this tart crust & go for the granulated sugar instead. See how it turns out!

    • Reply
      Shiran
      September 11, 2017 at 4:02 am

      Hi Brooke! Making dough is a bit complicated for beginners. The great news is that once you get it, it’s so easy, you can do it with your eyes closed, so the practice is worth it. When I started making dough, I made mini tarts and pies, which was easier, and sometimes pressed the dough with my fingers, too. I hope it turns out great anyway!

  • Reply
    Ankita Dutta Dubey
    September 19, 2017 at 12:27 pm

    I would give this tart recipe a 100/10 if I could! Just perfect. Golden brown crust and no soggy bottom. ?

  • Reply
    Irène Sneddon
    December 29, 2017 at 1:28 am

    Hi Shiran, Hello from Canada!!! I’ve tried it a couples times and YESSSSSSS; just beautiful and tasty.Thank you! If I want to make a “salty tart”…? Do you have a recipe for it?Thanks again !

    • Reply
      Shiran
      December 31, 2017 at 10:32 am

      Hi Irene! I use this pie dough recipe for my savory pies and quiches. It’s a bit different but goes very well with the savory ones!

  • Reply
    sammy
    February 8, 2018 at 10:45 am

    hi, can I blind bake the crust in full and then freeze till I fill it the day of ?
    also any good firm meringue recipe that I can add on top to torch ?

    • Reply
      Shiran
      February 13, 2018 at 7:15 am

      Yes, you can freeze it, just make sure it’s tightly wrapped. Thaw it in the fridge for several hours or overnight. I don’t have a recipe for lemon meringue pie on the blog yet, sorry!

  • Reply
    Tish
    April 10, 2018 at 2:00 pm

    Hi Shiran, this is a great recipe. Did you get it from the America’s Test Kitchen cookbook? I’m excited to try it out and make my first tart!

    • Reply
      Shiran
      April 11, 2018 at 7:04 am

      Hi Tish, I didn’t get the recipe from a book, it’s a classic recipe my family has been using for years.

  • Reply
    Pati
    April 29, 2018 at 12:00 am

    I’m in love with this crust. I made it today and it was simple and easy. For now on this is my official sweet pie crust! Thank you so much for sharing your recipe.

  • Reply
    Ruth
    June 3, 2018 at 2:17 am

    Adore this recipe…came out so well…flaky, buttery, sweet…the perfect texture…thank you Shiran!!!

  • Reply
    Valerie
    July 7, 2018 at 11:10 am

    The crust did not work for me. I might have pulsed it *slightly* too much so it would not hold together. Literally two pulses extra and it was ruined.☹️ Going back to a shortbread dough.

    • Reply
      Shiran
      July 7, 2018 at 12:17 pm

      I’m sorry to hear that, Valerie! Don’t give up, it took me a while until I learned to make a perfect dough. It takes practice 🙂 Next time, if your dough feels dry you can add some water, or if it’s too wet, add some flour, just a bit at a time.

  • Reply
    Nikki
    July 12, 2018 at 4:21 am

    It would be good to have some additional step by step pictures, it makes it more interesting.

  • Reply
    Donna Farner
    July 13, 2018 at 3:39 pm

    If you”re making individual tarts that will be filled after baking, will docking the dough be sufficient instead of
    using pie weights?

    • Reply
      Shiran
      July 16, 2018 at 1:01 pm

      Hi Donna, from my experience the crust puffs up in the center if you don’t use pie weights. If you don’t mind it being perfect or have a few cracks after baking, then it’s ok to dock the crust with a fork instead.

  • Reply
    Damian
    August 18, 2018 at 9:11 pm

    First time making pate sucree crust. I usually make brisee but needed to branch out. The dough looks great and easy to work with, but the full bake cook time was too long for me. It burned. I should have kept an eye on it.

  • Reply
    Doris
    August 19, 2018 at 7:57 pm

    I used the tart crust receipe to make poptarts. They were lighter than a normal pie crust. My teenage son said they were amazing.

  • Reply
    Lyn
    August 28, 2018 at 3:26 am

    Great recipe! I’ve made is several times and it always comes out perfectly. The tart shell keeps surprisingly well overnight too and doesn’t go soft even with a runny filling. Thank you!!

  • Reply
    Shahira Patni-Tejpar
    August 30, 2018 at 4:48 pm

    do you use salted butter or unsalted for the crust and the filling?

    • Reply
      Shiran
      September 1, 2018 at 12:13 pm

      I always use unsalted butter unless otherwise noted.

  • Reply
    Shawn
    September 5, 2018 at 2:51 pm

    Hello! I have 4 inch tartlet pans – I assume I can use those just the same as a full size tart pan? What would you say is the appropriate thickness to roll the dough out to? THanks!

    • Reply
      Shiran
      September 8, 2018 at 11:38 am

      Hi Shawn, you should roll out the dough to about 1/4-inch thickness, or a bit less.

  • Reply
    Rachel
    September 8, 2018 at 5:40 am

    Hi do you know how I can convert this recipe to a gluten free one? Thank you!

    • Reply
      Shiran
      September 8, 2018 at 11:05 am

      Hi Rachel, I have no experience baking with gluten-free flour, sorry!

  • Reply
    Kate
    September 9, 2018 at 9:00 pm

    Hi! I just wanted to thank you for a phenomenal recipe!
    My latest obsession are fruit tarts but I wasn’t confident I could replicate the crust. Thankfully I stumbled across your recipe and it really brought together the whole thing. This recipe is so easy (I decided to go with adding an egg yolk & 1 1/2 T of heavy cream) and it was just perfect!!
    Unfortunately I don’t own any tart pans, so I used my regular 9” pan and lined it with foil before adding the dough so it would be easy to lift and remove from the pan. I formed my outer crust by hand just by slightly raising the dough around the edges, and it worked out just fine!

    Thank you for explaining everything thoroughly, I can’t wait to use this recipe again!

  • Reply
    David W. Fitts, Sr.
    November 18, 2018 at 3:33 am

    I have a 10″ tart pan so I increased the ingredients by the proper ratio but still used only 1 egg. I expected the dough to be a little dry because of this but it was not dry but instead silky smooth. But trying to roll it out after the refrigerator time the dough just kept tearing. I tried adding more flour but it just wouldn’t get to where it had any kind of strength to hold together to get it on the rolling pin. It was nice having the video for your lemon curd. A video for the shell would have been equally nice to see what the texture of the dough should have been like. Anyway, tonight I’ll be eating lemon curd sans crust.

    • Reply
      Shiran
      November 27, 2018 at 6:33 am

      Hi David, it sounds like the dough was too cold, because you mentioned that the texture was good before you put it in the fridge. I mention in the instructions that if the dough is cold, it’s best to let it sit on the counter for a few minutes to soften slightly for easy rolling. I hope this helps!

  • Reply
    Ann Wiens
    November 20, 2018 at 3:29 am

    I want to ty this crust for pumpkin pie. How long should I bake the tart crust before adding the pumpkin pie filing? Thanks so much. I can’t wait to try this!!

    • Reply
      Shiran
      November 20, 2018 at 11:48 am

      Hi Ann, just follow the instructions on how to partially bake the crust (it’s written in the recipe).

  • Reply
    Emily
    November 21, 2018 at 5:14 pm

    Hi Shiran,
    I don’t have a food processor but I have a stand mixer, will that still work? Can’t wait to try this recipe!
    Thanks!

  • Reply
    anita joseph
    December 13, 2018 at 4:54 am

    Hi, I donot have a food processor or a pastry cutter. I do it with hand will that help or do you have any tips for that.

    • Reply
      Shiran
      December 15, 2018 at 5:48 am

      Hi Anita, it would be best if you google it or watch a video on how to make a crust by hand.

  • Reply
    Becky
    December 16, 2018 at 7:20 pm

    This looks like a great recipe! I have a tart pan that is almost 11inches and does NOT have a removable bottom. Would it be best to line it with foil? It IS non-stick. I will need to increase the recipe to accomodate the larger pan. By how much, do you think? I could always double it and if I have anything left over, use it for a small tart. I’d really like to use this larger pan rather than my smaller cheesecake pan that does have a removeable bottom.

    • Reply
      Shiran
      December 18, 2018 at 8:22 am

      Hi Becky, you can multiply the recipe by 1.5, or double it if it’s easier for you. There’s no need to line the bottom of the pan with foil.

  • Reply
    Deanna
    December 19, 2018 at 10:09 pm

    I’m super excited to try your recipe! I’m going to attempt little lemon tarts (using a mini cupcake tin) this weekend, but am wondering how long to blind bake. Would it be the same time as the tart pan? Thanks in advance!

    • Reply
      Shiran
      December 22, 2018 at 10:27 am

      Hi Deanna, they would take a little less time to bake, but I don’t know exactly how long without knowing the size of the pans or testing it myself.

  • Reply
    Jessie
    December 22, 2018 at 11:29 am

    Would the recipe work in a 14in x 4.5in rectangular tart pan?

  • Reply
    Crystal
    December 22, 2018 at 12:33 pm

    Hello, I want to know if you can use this as a cookie recipe?

  • Reply
    CJ
    December 24, 2018 at 12:15 pm

    The tart crust came out great! Thanks

  • Reply
    Dawn
    December 30, 2018 at 6:13 pm

    Perfect. Great crust, wonderful with your lemon filling.

  • Reply
    Deb
    January 13, 2019 at 12:59 pm

    Happy New Year 2019!!
    Just found you by fluke!! What a beautiful site you have. Everything is so well done!! Amazing photography!!
    I have a question that I hope you can help me with.
    As a rookie I went out and bought an 11” tart pan!!
    Could you or do you have recipe ingredients to fit this pan.
    And what in your opinion is the best size pan to buy. Mine has been sitting here unused for so long. Brand spanking new!!
    I’m intimidated and clueless as of what to do with her!!

  • Reply
    Carolina
    January 22, 2019 at 11:45 am

    I made this recipe as a fruit tart for my daughter in her Birthday and turns out beautifully and perfect sweet and buttery flavor! This recipe is a must have in your kitchen. I made it with your suggestion 1 egg yolk and 2 tbsp of heavy cream. Is wonderfull! If your are looking for the best sweet and buttery tart crust for you and guests… don’t look more, you found it! Shiran, I would love to share a picture with you!

  • Reply
    Amina
    January 30, 2019 at 6:30 pm

    Hi. When using this recipe, could I use a muffin pan to make mini tart shells. I tried so many ways to make mini tart shells, but it keeps on sticking to the muffin baking tray.

    • Reply
      Shiran
      February 6, 2019 at 5:21 am

      Yes, it should work well.

  • Reply
    FABIOLA BASILIO CASSEMIRO REZENDE
    April 4, 2019 at 9:24 am

    Hi, can i freeze it?

    • Reply
      Shiran
      April 11, 2019 at 4:28 am

      Yes!

  • Reply
    Katie
    April 6, 2019 at 7:50 pm

    I made this crust with your lemon curd recipe (which is delicious by the way; I had to stop myself from taking too many samples before I filled the tart shell). I chilled the crust before baking but I still got quite a bit of shrinking on the sides. Any suggestions?

    • Reply
      Shiran
      April 11, 2019 at 4:23 am

      It should shrink a bit, so that’s ok!

  • Reply
    Barbara
    April 17, 2019 at 5:19 am

    Hi, I made the lemon tart, mainly to give a try to the crud (omg! it’s sooo delicious! ), using the tart sable dough from the market (lazy me!) This time I want to try with your crust – will it make a big difference if I make it with hands (quickly, as not to warm it too much)?… I do not have the food processor big enough…
    Thanks for your advice 😉

  • Reply
    Hareem Adeel
    April 19, 2019 at 4:59 am

    Hey, I’m Hareem,
    Quick question, could I use a cake pan instead of a tart/pie pan?
    Thank You!

  • Reply
    Tiffany
    April 19, 2019 at 8:03 pm

    Can I use a 11 in tart pan for this recipe

  • Reply
    David Adamovich
    July 6, 2019 at 9:14 am

    I made the lemon tart as recommended and then made another with half lemon and half orange, the results were quite different yet quite delicious. Had to do so because some grumpy friends don’t like lemon. I like them anyway. David

  • Reply
    Monique
    July 7, 2019 at 11:44 am

    Hi Shiran,

    Can I use this recipe to make mini tart shells?

  • Reply
    Jessica Pang
    July 11, 2019 at 4:13 am

    Hi Shiran, I am so glad I stumbled into your beautiful site. I was looking for the ultimate lemon tart as those recipes I had tried had included heavy cream to be whisked to be added into filling. Though they are good too however a bit too light and can be runny while left outside or while eating it, especially when you stayed in a hot country in South East Asia, where weather is hot and humid. I made your lemon curd according to your exact recipe and added one small egg yolk as I like it creamy and it turned out excellent. The curd was sooooo delicious even on its own.! Took a few spoonfuls onto a bowl after whisking with butter and was enjoying every mouthful and licking it from the spoon! Texture was amazing.

    I made your cookie tart crust the day before I made the curd filling. I added a bit of ground almonds, about 25 gym. Turned out great too! However, a bit too crumbly on the sides and tart breaks easily, possibly because of the additional ground almonds, but tasted very good. Perhaps if I had added a little bit more butter to balance with the additional ground almonds, the dough would had been perfect ? Thank you so much Shiran for a lovely, lovely recipe!

  • Reply
    kezya
    July 30, 2019 at 11:06 pm

    Hi I want to ask. what’s the use for partially bake and fully bake the crust?? What should I do?

    • Reply
      Shiran
      July 31, 2019 at 5:16 am

      You can find all this info in the post above the recipe.

  • Reply
    Nikki
    August 10, 2019 at 12:31 pm

    This is the FIRST time I have successfully made a tart crust – one that didn’t shrink!! I have made soooooo many tart crusts in my life, but your instructions proved to be the key to tart crust success. THANK YOU!!!!!

  • Reply
    Monica
    August 10, 2019 at 6:46 pm

    I baked this last week. It wasn’t perfect, but the taste was amazing. I impressed my hubby who now wants me to bake it again but for a different pie filling. Thanks for providing the recipe!

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