Shortcrust

Pastry Tart Shell

 Shortcrust Pastry Tart Shell
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 180 g 39%

• Cornstarch 20 g 4%
• Icing sugar 80 g 17%
• Butter 82% 110 g 24%
• Almond powder 30 g 6%
• Whole eggs 40 g 9%
• Sea salt 2g <1%

1. Put the sifted flour, icing sugar, cornstarch, almond

powder and salt in the bowl of the stand mixer.
Combine all the ingredients with a paddle attachment
at low speed until homogeneous.

2. Add cold diced butter into the dry ingredients and

continue mixing for a few minutes at low speed until
the mixture resembles wet sand.

TIP
• Almond powder can be substituted for another type
of nut powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until
combined. The dough should not stick to your fingers,
its texture should be smooth and soft.

4. Place the dough between two parchment paper sheets

and roll it to 2.5 mm, starting from the center.

5. Transfer it on the tray and put it in the fridge at 3–4 °C /

37–39 °F for 3-6 hours, better overnight.

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 Shortcrust Pastry Tart Shell
for 1 tart d=18 cm

LINING AND BAKING THE TART SHELL

Ingredients

• Chilled shortcrust dough

1. Cut out a circle of dough measuring 24 cm in diameter.

Place it into a 18-cm fluted tart pan and form the
base and border of the tart. To do this, rotate the pan
and slowly lower the dough into it, gently pushing
downward and toward the sides of the tart pan.

TIP
• Make sure the joint between the base and sides of
the tart is neat and without any air pockets.

2. Cut off any excess dough and poke the tart with a fork.

3. Place the lined tart pan in the fridge (3–4 °C / 37–39 °F)
for 15–20 minutes to stabilize.

4. Bake the tart in the oven, preheated to 165 °C / 330 °F,

for 3 minutes. Then reduce the temperature to 145 °C /
293 °F and bake the tart for another 15 minutes.

5. Allow the tart shell to cool down at room temperature.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Half-baked tart shell

1. Prepare the egg wash by processing the egg yolks and

cream with a hand blender until smooth.

2. Apply the mixture to the unmolded half-baked

shortcrust shell with a pastry brush.

3. Transfer the coated tart shell to a clean baking tray and

bake it at 150 °C / 302 °F for 3–5 minutes more until it
turns golden brown.

4. Let the baked tart shell cool down at room temperature.

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