The secret to a great Tart is not really the filling but it’s the Tart shell. Once you have mastered the Tart shell, filling is a child’s play. Not really, but you know what I mean.
The recipe below is only for the Tart shell. You can fill the Tart with Pastry cream or Pudding or Lemon Curd (click here for recipe) and top it with any kind of fruits you like.
Try this Raspberry Lemon Curd for filling for a change (click here for recipe)I love Kiwi and Strawberries but really there is no limit as to what you can do.
- All purpose flour
- Butter 5 Tbsp
- Ice cold water 3 Tsp
- Salt a pinch
- Sugar 1 Tbsp.
- Vanilla essence 2 drops
- Start by taking some ice cubes out of the Freezer that will make about 3 to 5 Tsp.s of Ice water.
- Cut the Butter into a very small pieces. Try to reduce the hand contact as much as possible. The goal is to keep the Butter as cold as possible.
- Mix All purpose flour, Salt and Sugar in the Stand mixer. You can also use a Food processor. Just give a whirl.
- While the Mixer is running on a low speed, slowly add Butter. Only couple of pieces at a time.
- Slowly add Ice Water only 1/2 tsp at a time.
- When the mixture looks like about to form a dough, stop adding water and remove it from the Mixer.
- Preferably on a marble slab, knead the dough a few times. Make sure not to add so much water that it becomes sticky. It should only feel flaky.
- Make a ball of the dough, wrap it tightly in a plastic wrap and refrigerator for 30 minutes.
- When ready to make the Tart shells, remove the dough from the refrigerator and set aside.
- Preheat the oven to 350 degrees.
- Butter the Tart pan with cold Butter.
- With a rolling pin, roll out dough large enough to cover the bottom of the Tart pan and also the sides. It should hang loosely over the sides.
- Gently push the rolled out dough close to the bottom and sides of the pan. Cut off excess with a knife or kitchen shears.
- Fill the bottom with dried beans
- Bake for 22 minutes